8 assorted pieces skinless chicken
1/2 cup dry white wine
3 tbsp tomato paste
1/2 tsp Italian seasoning
6 large garlic cloves, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 can (14 1/2-oz) low-sodium chicken broth
3 tbsp white balsamic vinegar
2 tbsp flour
1 pkg (9-oz) frozen sugar-snap peas, thawed
5 plum tomatoes, sliced thick
Place chicken in a large crockpot or slow cooker.
Whisk together the wine, tomato paste, Italian seasoning, garlic, salt, and pepper in a small bowl until smooth. Pour the wine mixture over the chicken. Pour 1 1/2 cups of the broth into the slow cooker. (Cover rest of the broth and refrigerate.) Cover cooker and cook until the chicken in fork tender; 4 to 5 hours on high or 8 to 10 hours on low.
Approximately 30 minutes before the end of the cooking time, whisk reserved broth, balsamic vinegar, and the flour in a small bowl until smooth. Stir about a fourth cup of the hot broth from the cooker into the flour mixture until smooth. Stir the mixture into the cooker gently without disturbing the chicken. Spread the peas evenly over chicken then top with the tomato slices. Replace lid and cook on high until mixture simmers and thickens and the peas are just tender, about 25 minutes.
Yield: 6-8 servings.
Per serving of 1 piece of chicken + 1/2 cup sauce and veggies = 186 calories, 6 g fat, 2 g sat fat, 0 trans fat, 65 mg cholesterol, 233 mg sodium, 10 g carbs, 2 g fiber, 24 g protein, 44 mg calcium
Points value = 4
Note: The leftovers freeze well for up to 2 months.