Tuscan Chicken Milano
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 347.6
- Total Fat: 13.0 g
- Cholesterol: 78.5 mg
- Sodium: 503.2 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 2.9 g
- Protein: 30.9 g
View full nutritional breakdown of Tuscan Chicken Milano calories by ingredient
Introduction
Creamy and delicious, this restaurant makeover is easier on the waistline. Creamy and delicious, this restaurant makeover is easier on the waistline.Number of Servings: 6
Ingredients
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3 cups whole grain pasta
2 tbsp olive oil
1 1/4 pound chicken breasts, cut into bite-size pieces
10 garlic cloves, chopped
2 tbsp all purpose flour
1/2 cup chicken broth
1/2 cup sun dried tomatoes
1 can evaporated milk
2 tbsp grated cheese
Tips
Add 6 cups baby spinach to the pasta just before draining, if you want some added vegetables.
Directions
Prepare the pasta according to package directions, omitting salt and oil.
Heat the olive oil in a large, deep saute pan. Add the chicken and cook over medium heat until no longer pink.
Transfer to a plate, and add the garlic.
Cook for one minute, until the garlic is fragrant and starts to soften.
Add the flour and stir well to combine.
Cook for two minutes, stirring constantly, until the flour is light brown.
Carefully pour in the chicken broth, using the back of a wooden spoon to scrape the bottom of the pan and release any cooked-on bits. Add the cooked chicken, sun-dried tomatoes and milk, and cook for two minutes, until the mixture simmers.
Drain the pasta, reserving two tablespoons of the cooking liquid.
Remove from heat and add the cooking liquid and the pasta. Toss to evenly coat the pasta, then add the cheese and toss again.
Serve immediately.
Serving Size: makes 6 servings (1 cup cooked pasta and 3 ounces cooked chicken)
Heat the olive oil in a large, deep saute pan. Add the chicken and cook over medium heat until no longer pink.
Transfer to a plate, and add the garlic.
Cook for one minute, until the garlic is fragrant and starts to soften.
Add the flour and stir well to combine.
Cook for two minutes, stirring constantly, until the flour is light brown.
Carefully pour in the chicken broth, using the back of a wooden spoon to scrape the bottom of the pan and release any cooked-on bits. Add the cooked chicken, sun-dried tomatoes and milk, and cook for two minutes, until the mixture simmers.
Drain the pasta, reserving two tablespoons of the cooking liquid.
Remove from heat and add the cooking liquid and the pasta. Toss to evenly coat the pasta, then add the cheese and toss again.
Serve immediately.
Serving Size: makes 6 servings (1 cup cooked pasta and 3 ounces cooked chicken)
Member Ratings For This Recipe
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MILPAM3
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CD6913562
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