Apple Harvest Chicken
added 03/07/08
Serves 4
1/2 lb. dry spinach fettuccine
3/4 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
2 tsp. canola oil
4 oz. mushrooms, sliced
1 large onion, thinly sliced
2 medium baking apples, peeled and thinly sliced
1/2 cup apple juice or cider
1 tsp. dried basil
8 oz. low-fat or non-fat sour cream
Salt and freshly ground black pepper to taste
Paprika
Cook pasta in plenty of boiling water until done but still firm to the bite (al dente). While pasta is cooking, heat oil in a large nonstick skillet over medium heat. Add chicken cubes and until opaque on all sides, 3-5 minutes. Add mushrooms and saute for 2-3 minutes more. Add onion, apples, apple juice, and basil.
Cover, bring to a boil, reduce heat, and simmer until apples are tender (about 10 minutes).Gently stir in sour cream and warm through. Season to taste with salt and pepper.
Place fettuccine on a platter and spoon chicken mixture over the top. Sprinkle with paprika and serve.
Each serving made with non-fat sour cream contains: 522 calories; 50 g protein; 59 g carbohydrate; 9 g fat; 150 mg cholesterol; 220 mg sodium % calories from fat: 15%; from saturated fat: 4%
Edgewater Farm
Plainfield, New Hampshire
The temperature is headed into the 90s, and the fruit is gently warm in the hands of the pickers. Before lunch on an average day in strawberry season, the folks at Edgewater Farm will harvest 800 quarts of strawberries, many of them for sale at the Co-op. Pooh and Anne Sprague have been raising strawberries along the shady banks of the Connecticut River since 1974. Over time, the operation grew to include other summer fruits and vegetables, as well as extensive greenhouses and pick-your-own.
Meet Ann Smith Lyons
We’ve all heard the stories: You have a once-in-a-lifetime event such as a wedding or major anniversary, you plan everything a year in advance, and something still goes wrong with the flowers. Ann Smith Lyons, Operations Manager for the Co-op Floral Department, will ensure that doesn’t happen.
