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Red Raspberry Chicken
1/2 pkg. HODGSON MILL VEGGIE BOWS
1 Tbsp. vegetable oil
1/2 c red onion, sliced thin
1 tsp lemon pepper
1/2 tsp thyme
1 lb. chicken breast tenders or 1 lb. chicken breasts cut into strips
1/2 c red raspberry preserves
1/4 c balsamic vinegar
1 Tbsp. water
salt and pepper to taste
Prepare bows according to package directions. Drain and keep warm.
In a large non-stick skillet, saute onion in vegetable oil until soft and remove from pan. Sprinkle chicken with lemon pepper and thyme and saute for 3 to 4 minutes per side or until done.
Combine raspberry preserves, balsamic vinegar and water in a measuring cup. Pour raspberry liquid in the pan with the chicken and stir in onions. Simmer sauce until bubbly.
Arrange chicken on top of hot noodles and pour on raspberry sauce. Serve immediately. Serves 4.
Makes 4 servings. Each serving: 440 calories; 2 g. dietary fiber; 62 g. carbohydrates; 29 g. protein; 6 g. fat; 1 g. saturated fat; 83 mg. cholesterol; 169 mg. sodium.