Provencial Chicken in Dijon sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 438.6
- Total Fat: 13.0 g
- Cholesterol: 102.3 mg
- Sodium: 277.4 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 5.1 g
- Protein: 42.6 g
View full nutritional breakdown of Provencial Chicken in Dijon sauce calories by ingredient
Introduction
This is really good but keep the portion size to a minimum This is really good but keep the portion size to a minimumNumber of Servings: 8
Ingredients
-
1 1/2 lbs boneless skinless chicken breast (cut into pieces)
salt and fresh ground pepper
3 tbsp olive oil
1 cup chopped onions
1 lb sliced cremini mushrooms
3 cloves minced garlic
4 oz white wine or marsala wine
1 cup low fat cream cheese
2 tbsp dijon mustard
2 tbsp chopped Italian parsley
12 oz Ronzoni Healthy Harvest pasta
Directions
Makes 8 (1 cup) servings
Chop chicken into bite size pieces, sprinkle with salt and fresh ground pepper. Heat 1 tbsp olive oil in large skillet and saute chicken over medium heat until golden brown but not over cooked so as not to dry out pieces. Transfer chicken to plate when done.
Heat 2 tbsp over medium-high heat in same skillet then add onions and saute until just translucent around edges, add mushrooms and saute until tender. Add the wine and reduce heat to simmer for 4 minutes to reduce liquid and burn off alcohol. Stir in the cream cheese and dijon mustard, return chicken to skillet along with any acculmulated juices, sauce should thicken slightly about 2 minutes, add parsley and season sauce to taste.
Bring large pot of water to boil and cook pasta until al dente. Drain pasta reserving 1 cup of pasta water to add to chicken sauce mixture. Mix chicken and pasta together and serve as a delicious side to any vegetable....asparagus works nicely!!!!!
Number of Servings: 8
Recipe submitted by SparkPeople user STCBROWN01.
Chop chicken into bite size pieces, sprinkle with salt and fresh ground pepper. Heat 1 tbsp olive oil in large skillet and saute chicken over medium heat until golden brown but not over cooked so as not to dry out pieces. Transfer chicken to plate when done.
Heat 2 tbsp over medium-high heat in same skillet then add onions and saute until just translucent around edges, add mushrooms and saute until tender. Add the wine and reduce heat to simmer for 4 minutes to reduce liquid and burn off alcohol. Stir in the cream cheese and dijon mustard, return chicken to skillet along with any acculmulated juices, sauce should thicken slightly about 2 minutes, add parsley and season sauce to taste.
Bring large pot of water to boil and cook pasta until al dente. Drain pasta reserving 1 cup of pasta water to add to chicken sauce mixture. Mix chicken and pasta together and serve as a delicious side to any vegetable....asparagus works nicely!!!!!
Number of Servings: 8
Recipe submitted by SparkPeople user STCBROWN01.