Recipe For Cooking Bistro In A Pot

Toaster Oven Casseroles :: Poultry Casseroles

Bistro in a Pot

Source: oregonlive.com

Makes approximately 4 servings

3 Tbsp. extra-virgin olive oil
2 lrg. garlic cloves, sliced
2 C. chopped leeks, white and green parts, washed and drained
1 lb. skinless, boneless chicken breast, cut into bite-size pieces
1 C. thinly sliced sm. potatoes
1 1/2 C. baby carrots, qt.ed lengthwise
3 or 4 tea. dried lemon peel (see note)
2 Tbsp. dried tarragon
1/2 C. water or vegetable broth
1 C. grated low-fat Jarlsberg cheese (4 oz.)
1 C. frozen peas, thawed
Minced fresh parsley, for garnish

In wok or lrg. skillet with cover, heat olive oil over high heat until nearly smoking. Stir-fry garlic, leeks and chicken until golden brown and tender, about 5 min. Remove to a bowl. Add potatoes, carrots, lemon peel and tarragon to wok and stir-fry 5 min. Return leeks and chicken to wok. Add 1/2 C. water; stir quickly, cover tightly and steam 5 min.

Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately.

Per serving: calories: 408; protein: 40 grams; total fat: 16 grams; saturated fat: 4 grams; cholesterol: 76 mg; carbohydrates: 26 grams; sodium: 286 mg