Enjoy this popular French bistro dish with fresh tomatoes, onions, and a touch of cream.

The secret to the dish is to cook the onions until they are golden and sweet. To speed their cooking, the onions are microwaved first, then sautéed.

Helpful Hints:

Plain egg noodles can be used instead of spinach egg noodles.

A quick way to chop parsley is to snip the leaves with a scissors.

Countdown:

Place water for noodles on to boil.

Make chicken dish.

While chicken cooks, make noodles.

Shopping List:

To buy:3/4 pound boneless, skinless chicken breast, 2 large tomatoes, 1 small carton light cream, 1 small package spinach egg noodles, 1 small piece Parmesan cheese, 1 bunch parsley

Staples: olive oil, onion salt, black peppercorns.

Poulet au Tomates (Chicken with Tomatoes)

Recipe by Linda Gassenheimer

1 cup sliced onion

1 teaspoon olive oil

3/4 pound boneless, skinless chicken breasts

2 cups chopped tomatoes (cut into 1/2 to 1 inch pieces)

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons light cream

2 tablespoons chopped parsley

Place onions in a microwave-safe bowl and microwave on high 2 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add the microwaved onions and sauté 5 minutes. Add the chicken and brown 2 minutes, turn over, and brown 2 more minutes. Add the tomatoes, reduce heat to medium, cover with a lid, and let cook gently 5 minutes. A meat thermometer inserted into chicken should read 165°F. Add salt and pepper. Remove the chicken to 2 dinner plates. Add cream to the tomato mixture in the skillet and stir to combine. Spoon sauce over chicken and sprinkle with chopped parsley.

Yield 2 servings

Nouilles avec Parmesan (Egg Noodles with Parmesan)

Recipe by Linda Gassenheimer

1/4 pound broad spinach egg noodles

2 teaspoons olive oil

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons grated Parmesan cheese

Fill a large saucepan 3/4 full of water and bring to a boil. Add noodles and stir. Bring water back to a boil and cook for 7 minutes or until noodles are cooked but firm. Drain noodles and toss with olive oil and salt and pepper. Divide between the 2 dinner plates and sprinkle Parmesan cheese on top.

Yield 2 servings

Per Serving for meal:

Total Calories 590, Total Fat 19 g, Saturated Fat 5.3 g, Monounsaturated Fat 6.4 g, Sodium 490 mg, Cholesterol 190 mg, Total Carbohydrate 55 g, Fiber 5 g, Sugars 9 g, Protein 51 g, Potassium 1275 mg, Phosphorus 605 mg

Exchanges: 2 1/2-starch, 3 nonstarchy vegetable, 5 lean protein, 2 fat

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