Chicken & Banana Soup
Calories 358 (22% from fat)
Fat 8.8 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 77 mg.
Sodium 344 mg.
Carb. 34 gram
Fiber 4 gram
Sugar 18 gram
Sugar Alcohol 0 gram
Protein 33 gram
Non-fat cooking spray
1 lb. boneless skinless chicken breasts, cubed
1/4 cup fresh lemon or lime juice
1 Tbsp. olive oil
1 medium (4 oz. or 1 cup) onion chopped
1 cup chopped tomatoes
1/2 a mini bottle (98.5 mL.) dry white wine
1/2 cup low-sodium chicken broth
4 ripe bananas, halved lengthwise
1/2 cup grated Parmesan cheese
1. Cut the chicken into bite sized chunks. Warm a large non-stick skillet or dutch oven over medium heat. Once it's warm, spray with non-fat cooking spray and add the chicken and lemon juice. Cook the chicken until browned, about 6-8 minutes. Remove the chicken from the skillet.
2. Put the olive oil in the heated pan and pour in the onions and tomatoes. Stir and cook until soft, about 6 minutes. Put the chicken back in the pan and pour the wine and chicken broth over the top. Bring everything to a boil, then reduce the heat to medium low and cover the pan. Simmer until the chicken is tender, about 45 minutes.
3. Ten minutes before chicken is finished, heat another non-stick pan over medium heat. Spray with non-fat cooking spray and brown the banana halves, about 2 minutes per side. Then lay the bananas over the chicken, sprinkle the parmesan cheese over the top and cover. Cook for 5 more minutes until cheese is melted then serve.
Yield: 4 Servings