Spring Chicken Fricassee with Asparagus and Peas
This recipe serves: 4
INGREDIENTS

2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs
salt to taste
freshly ground black pepper
1 medium onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 pound asparagus, trimmed and cut into 1 1/2 ” lengths
1 cup shelled, fresh peas
4 cooked red potatoes, quartered

COOKING INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, remove them to a plate and set aside.

2. Turn the heat down to medium and add the onion. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.

3. Return the chicken to the skillet. Add the wine, let it boil rapidly for a minute and stir with a wooden spoon to remove any bits that may be stuck to the pan.

4. Add the chicken broth, turn down the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 20 minutes.

5. Meanwhile, bring a small pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 to 3 minutes. Drain.

6. Add the asparagus and peas to the chicken. Cook for 3 to 4 minutes to heat through.

7. To serve, heat the cooked potatoes and divide them among 4 bowls. Add chicken, asparagus and peas to each bowl and spoon some of the sauce over the top.

Serving Size: 1 bowl

NUTRITIONAL INFORMATION

Number of Servings: 4
Per Serving
Calories 420
Carbohydrate 35 g
Fat 14 g
Fiber 7 g
Protein 37 g
Saturated Fat 3 g
Sodium 466 mg

Here’s some good news for National Colorectal Cancer Awareness Month: A February report from the National Cancer Institute and three other organizations says the tide may be turning for this type of cancer, with “significant” decreases seen in incidences and death between 1975 and 2006.
The reasons: more people are getting screened, so colorectal cancer or its warning signs are detected and treated earlier with more success. Also, people can make healthier living choices to reduce their risk (see below).

“We know everything we need to know to stop this disease,” says David S. Alberts, MD, director of the Arizona Cancer Center, University of Arizona in Tucson.

Roughly 20 percent of colorectal cancer patients have a family history of the disease. But daily habits like diet, physical activity, weight and smoking play an even bigger role.

45 Percent of Colon Cancer is Preventable
Colorectal cancer is the second leading cause of cancer death and the third most common type of cancer diagnosed in the U.S. An estimated 147,000 Americans were diagnosed with the disease in 2009 and approximately 50,000 died from it.

Yet 45% – nearly half – of colon cancer is preventable, according to a 2009 report from AICR. And the new NCI report says if Americans practice healthier habits — avoiding “physical inactivity, being overweight and obese and a diet high in red and processed meats” — colorectal cancer rates could decrease even more.

What can you do to prevent colorectal cancer? AICR’s expert report — based on convincing evidence from many scientific studies — advises:

•Limiting red meat to 18 oz. (cooked weight) or less per week
•Avoiding processed meats
•Limiting alcohol to 2 alcoholic beverages for men and 1 for women daily, if you drink at all
•Being physically active for at least 30 minutes a day, and
•Staying at a healthy weight and avoiding abdominal fat.
Awareness of possible symptoms like ongoing pain or rectal bleeding is also important. Although many illnesses or conditions can upset your digestion — like stress or the flu — check with your doctor if symptoms last or are severe. It is also possible to have colon cancer and not have any symptoms, making regular screenings very important.