4 INGREDIENT MAIN DISH: CHICKEN WITH SUGAR SNAP PEAS(click here to print)

CHICKEN WITH SUGAR SNAP PEAS





1 (16 ounce) package frozen sugar snap peas
1 (8 ounce) package mushrooms, cleaned, sliced
2 boneless, skinless chicken breasts cooked, cut into strips
1/3 cup sweet and sour sauce (see recipe below)

Cook sugar snap peas according to package directions. Immediately rinse in cold water to stop cooking, drain and set aside. In skillet sprayed with Pam over medium heat, cook and stir mushrooms 5 t 6 minutes or until mushrooms are tender. Add peas, strips and sweet sour sauce and stir until mixture heats through. Season to taste with salt and pepper.
serves 4; 4  carb


Sweet and Sour Sauce

1/2 cup Splenda
1/2 tsp. xanthan gum
1 cup  white wine vinegar
1 tbs. lite (reduced sodium) soy sauce or Briggs liquid aminos

In medium saucepan mix Splenda and xanthan gum. Stir in 1/2 cup water, vinegar, and soy sauce. Mix well.
Over medium heat, heat mixture until it boils, stirring constantly. Boil and stir 1 minute.
Use sauce immediately or refrigerate.
10 servings; 2 net carbs
*www.cookbookresources.com*