Baked Garlic Chicken with Roasted Vegetables and Cheesy Garlic Sauce

For the chicken and veggies:

1 lb boneless skinless chicken breast
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 medium yellow onion, sliced thin
2 roma tomatoes, sliced
3 tbsp roasted garlic and herb seasoning
1 tsp garlic salt
3 tbsp parmesan cheese
cooking spray

For the sauce:

2 oz reduced fat cream cheese
3/4 cup fat free half & half
1 tbsp flour
3 cloves garlic, minced
2 tsp I can't believe it's not butter light
1/2 cup low sodium chicken broth
1/4 cup parmesan cheese, shredded

1. Preheat oven to 375F. Spray a 9 x 13 baking dish with cooking spray.

2. Lay chicken breasts in a single layer on the bottom of the pan. Sray lightly with cooking spray. Place thinly sliced veggies around the outside of the chicken, ok to overlap in places if needed.

3. Sprinkle 2 tbsp garlic seasoning over everything. Top with garlic salt. Cover; Bake 45 minutes.

4. Remove chicken from oven and remove foil. Sprinkle remaining seasoning and parmesan cheese over the top of chicken.

5. Continue cooking for an additional 10 - 15 minutes or until juices run clear and chicken is cooked thru.

To prepare sauce:

1. Melt butter in a pan over medium heat. Add garlic and cook just until fragrant; about 3 minutes.

2. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more.

3. Pour half and half and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes.

4. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes. Serve immediately.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JSKASICK.