Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

This speedy, simple stovetop dish saves you oven space and can be prepared at the very last minute and then brought to the holiday table. Roma or plum tomatoes are the best choice this time of year.

Tiffany Vickers Davis
Recipe by Cooking Light November 2012

Gallery

José Picayo; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
16 mins
total:
16 mins
Yield:
Serves 8 (serving size: 2 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add oil to pan, and swirl to coat. Add shallot, and sauté 2 minutes or until tender, stirring frequently. Add Broccolini; cook 2 minutes. Add wine and tomato. Cover, reduce heat to medium, and cook 3 minutes. Add chicken stock, salt, and black pepper; cook, uncovered, 4 minutes or until Broccolini is crisp-tender.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

44 calories; fat 1.1g; saturated fat 0.2g; mono fat 0.8g; poly fat 0.1g; protein 2.4g; carbohydrates 5.2g; fiber 0.8g; cholesterol 0mg; iron 0.6mg; sodium 83mg; calcium 43mg.
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