Tuscan Chicken Milano
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup chicken broth1 head garlic(10 cloves) peeled3 cups whole-wheat bow-tie pasta1 1/4 pounds (20 ounces) boneless skinless chicken breasts1 package (10 ounces) sliced mushrooms2 Tbsp olive oil2 Tbsp all-purpose flour2 cups low-fat half-and-half1/2 cup diced, drained sun-dried tomatoes packed in oil2 Tbsp grated Parmesan cheese
1. Heat grill or broiler. In small saucepan over high heat, bring broth and garlic to a boil. Reduce heat to medium-low. Cover and let simmer until garlic is softened.
2. Meanwhile, prepare bow-tie pasta according to package directions and drain. Cut chicken breasts in half horizontally to form two thin cutlets from each one. Season with salt and pepper, if desired. Grill or broil chicken until cooked through and juices run clear. Let sit 2 minutes to allow juices to redistribute, then slice diagonally.
3. In nonstick skillet over medium heat, cook mushrooms in olive oil for three minutes, stirring occasionally. Gradually add flour, stirring until mixture resembles a paste. Slowly whisk in half-and-half and broth; cook until mixture thickens. Stir in sun dried tomatoes, Parmesan, chicken and pasta. Heat through, stirring frequently. Season with salt and pepper, if desired.
Enjoy!!
2. Meanwhile, prepare bow-tie pasta according to package directions and drain. Cut chicken breasts in half horizontally to form two thin cutlets from each one. Season with salt and pepper, if desired. Grill or broil chicken until cooked through and juices run clear. Let sit 2 minutes to allow juices to redistribute, then slice diagonally.
3. In nonstick skillet over medium heat, cook mushrooms in olive oil for three minutes, stirring occasionally. Gradually add flour, stirring until mixture resembles a paste. Slowly whisk in half-and-half and broth; cook until mixture thickens. Stir in sun dried tomatoes, Parmesan, chicken and pasta. Heat through, stirring frequently. Season with salt and pepper, if desired.
Enjoy!!
Nutritional Info Amount Per Serving
- Calories: 520.3
- Total Fat: 15.6 g
- Cholesterol: 55.8 mg
- Sodium: 203.3 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 5.5 g
- Protein: 37.0 g
Member Reviews
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BOND7GIRL
520 calories is still a lot, so I changed it up to lower fat and calories. I used olive oil cooking spray to sauté the mushrooms, onions and garlic (skipped simmering garlic in stock) used whole wheat flour and pasta, dry packed sun dried tomatoes, and evaporated skim milk instead of half and half. - 1/5/11
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KIPPERJAZ
I used fresh tomatoes instead of in oil. I cubed them and cooked them with mushrooms. I made a second dish without tomatoes for me and used half 1/2 and 1/2 and milk for the other half and less oil and figured it out at 7 servings at 306 calories. It was excellent and I will definately do it again - 3/4/10