Recipe by Steph_Hutch
This is a really yummy recipe that I found in an old Weight Watchers cook book at the library. It was before they did points but when I typed in the recipe on the WW website it said that there were 4 points per serving. Recipe makes 4 servings.
Top Review by CaliforniaJan
I was looking for a one pot WW dish and gave this a try...glad I did. I calculated this to be 4 points plus per serving...very low for such a filling dish. I didn't use two kinds of broth, just opened chicken broth. Also, I hate to open a can of tomato paste for one teaspoon, so I just used ketchup. Thanks for posting!
- 1 teaspoon olive oil
- 13 ounces boneless skinless chicken thighs, cut into chunks
- 2 ounces ham, cooked and diced into cubes
- 4 cups portabella mushrooms, diced (about 2 large mushrooms)
- 1⁄4 cup diced onion
- 2 garlic cloves, minced
- 1⁄4 cup low sodium beef broth
- 1⁄4 cup low sodium chicken broth
- 1⁄4 cup dry red wine
- 1 teaspoon tomato paste
- 1⁄4 teaspoon dried rosemary leaves
- 1⁄4 teaspoon black pepper
- 1 tablespoon parsley, minced (optional)
Directions See How It's Made
- In a large skillet, heat oil; add chicken. Cook over medium-high heat for 2 minutes on each side, until golden brown. Remove chicken from the skillet; set aside.
- To same skillet, add ham, mushrooms and onion; cook, stirring frequently, 4-5 minutes, until onion is golden. Add garlic; cook, stirring constantly, 2 minutes longer.
- Stir in beef and chicken broths, wine, tomato paste, rosemary and pepper; bring to a boil. Add reserved chicken; cook, stirring occasionally, 3 minutes. Sprinkle parsley on top before serving.