I know I recently shared a recipe with all of you, but THIS is SO GOOD!  Seriously, my husband liked it — so that is really saying something!

If you like comfort food, this is the dish for you.  (BTW — Weight Watcher’s has not given me permission, nor are they compensating me for sharing these recipes.)

Chicken Thighs with Spinach and Mushrooms

Ingredients:

1 (8 ounce) package no-yolk wide egg noodles
1 pound skinless boneless chicken thighs, trimmed and cut into 2-inch chunks.
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
1 (8 ounce) package white mushrooms, sliced
1 onion, chopped
3/4 pound plum tomatoes, seeded and chopped
1 1/2 cups reduced-sodium chicken broth
1 bunch baby spinach
1/4 cup low-fat (1%) milk
3 tablespoons grated Parmesan cheese


Sounds good already doesn’t it?!?!?!


1.  Cook egg noodles according to package directions, omitting salt if desired; drain.  Keep warm.  (I let them cook while I was preparing everything else — so they were still nice and hot when we ate.)

2.  Meanwhile, sprinkle chicken with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.  Heat oil in large nonstick skillet over medium-high heat.  Add chicken and cook, turning until browned.  Transfer to plate.

3.  Add mushrooms and onion to skillet; cook, stirring until mushrooms release their liquid, about 5 minutes.  Return chicken to skillet.  Stir in tomatoes, broth, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; bring to boil.  Reduce heat and simmer, stirring until chicken is cooked through (about 10 minutes).

4.  Stir spinach, milk, and Parmesan into chicken mixture.  Cook, stirring until spinach is wilted.  Serve over noodles.

Per serving (about 1 1/2 cups):  Serves 6 and is 8 PointsPlus value points. 

Forgive me for just placing the plate on the counter.  Not a good presentation — but SO YUMMY!!!!

Ok, on a personal note, this will give you a giggle.  I decided to do the Weight Watcher meetings to hold myself accountable (you know, stepping on the scale in front of someone each week).  Last Monday was my first weigh-in.  Of course I was new there so I was dressed nice — jeans, 2 shirts, Spanx (ha), jewelry — you get the picture!  They weighed me … ick.  The next morning I got on my scale at home and I was 4 pounds lighter!  I knew I was wearing about 4 pounds of clothes.


Yesterday was my first weigh-in and I thought I had lost around 5 to 6 pounds.  The lady weighed me and said, “Ok, do you want the results?”  “Sure, give it to me straight” and she said loudly, “10.2 pounds!”  Ya’ll the women in that place turned around so fast they looked like owls.  In one chorus they all said, “TEN POINT TWO POUNDS?!?!?!?!”   The leader was not happy because she said that was too much in one week.  I had to calm everyone down, “I had on 4 pounds of clothes.  I had on 4 pounds of clothes!”  They were ready to take me down ya’ll.  LOL


So yay — 6 pounds down.  I am grateful.  


I really pray you enjoy this recipe.  It is the BEST WW recipe I have ever tried!


Dear WW — I’m not trying to share anything without giving you full credit.  This recipe was taken from the Ready, Set, Go cookbook — page 97.

Stay tuned to an upcoming post on FORGIVENESS.