Ingredients

non-stick cooking spray

4

boneless, skinless chicken breasts

4

2 cups
 

strawberries, sliced
fresh or frozen (unsweetened)

500 ml
 

dash

paprika

dash

to taste

lemon pepper

to taste

1/4 tsp

dried, crushed basil

2 ml

1/8 tsp

chili powder

0.5 ml

1/2 tsp

fresh ginger root, grated

2 ml

1 tsp

fresh garlic, chopped

5 ml

1/2 cup

chicken broth, from fat-free bouillon

125 ml

1/2 cup

apple cider

125 ml

1/4 cup
 

apple cider mixed with
cornstarch and set aside

50 ml
 

1 tbsp

Cointreau (orange liqueur)

15 ml

Cooking Method

• Sprinkle both sides of chicken breasts with paprika and lemon pepper. Spray a non-stick pan with cooking spray and heat on high.
   
• Brown both sides of the chicken, approximately 3 to 5 minutes.
   
• Add the apple cider and broth, as well as the basil, chili powder, garlic and ginger.
   
• Heat to boiling. Cover and reduce heat to simmer. Turn chicken pieces over several times during cooking. Cover and continue cooking until the chicken is tender and juices run clear when pierced with a fork.
   
• During the last 5 minutes of cooking add strawberries, Cointreau and the cornstarch mixture, whisking until sauce is smooth and thickened. Serve over rotini pasta.

Nutrition Per Serving Calories: 238 Protein: 31.1 g Carbohydrates: 15.7 g Saturated Fat: 0.7 g