Who says you have to have high fat or even high sodium to have huge flavour? This dish goes to show that the addition of spices, and minimal oil help keep everything down to quite a low calorie count.
1 medium onion, sliced thinly
3 cups button mushrooms, sliced
6 tbsp water, divided
olive oil (see directions)
2 boneless skinless chicken breasts, cut into cubes
1/2 tsp crushed red pepper flakes (or more, depending on how hot you like it)
3 garlic cloves, minced
16 oz broccoli florettes, blanched and heated through
3 portions of angel hair pasta, cooked al dente
3 tbsp lemon juice (the juice of one whole lemon)
InÂ a large pan, place 1 tsp olive oil. Using a paper towel, wipe the oil around to lightly coat the surface of the pan, and remove the excess (retain this paper towel). Place over medium heat and add mushrooms, onions, and 3 tbsp water. Place a lid on the pan, and allow them to steam in their own liquids. Stir occasionally until they are tender. Remove from the pan and cover to keep warm.
Using the oil soaked paper towel, wipe down the pan again, and add garlic, chicken cubes, crushed red pepper flakes, and remaining water. Cover to allow chicken to steam and cook through, stirring occasionally.
Return the mushrooms and onions to the pan, along with the blanched broccoli and the al dente pasta. Add lemon juice overall, toss to combine and heat through.
Serves 6 as dished, or 4 with larger appetites.