This recipe is really good, but I made several modifications to make it healthier.
I added more veggies: 1 yellow pepper, 1 green pepper, 1/4 of red onion, (all largely chopped) and instead of fresh tomatoes, I used 1 can of diced organic tomatoes.
I also added more chicken stock and used a substitute for the cream to make it even healthier.
Heat 1 Tablespoon of extra virgin olive oil. Sautee veggies, then add chicken.
Start with stock like recipe calls for (1 can) and use it make couscous.
Remove chicken and veggies from pan, but do it separately.
Dump in the other half of the broth, and another can of broth. Add herbs and bring to a rolling boil. (I also added 1 C of corn at this point because it had been frozen.)
1 and 1/4 Cup of Plain non-fat yogurt and 4 teaspoons of corn starch well blended (just beat it with a fork. it will be smooth.) Then add that to the broth once the broth is boiling. Slowly pour in yogurt while stirring broth.
Cook for a minute and re-add veggies and chicken. Next time, I will cut up my chicken after cooking, but before re-adding to the sauce.
Also, I didn't have tarragon, so i used "savory herbs." To the sauce I also added 1/4 teaspoon of black pepper and a pinch of salt.
Let sauce thicken up for about 5 minutes. Voila!
It was delicious, healthy, and my co-workers and boyfriend loved it!
Even the leftovers were fantastic for lunch the next day.
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