Tuscan Chicken Milano
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Tuscan Chicken Milano calories by ingredient
Introduction
This is my healthy version of Pasta Milano from an Italian chain restaurant. I use low-fat half and half to give the sauce a velvety texture. This is my healthy version of Pasta Milano from an Italian chain restaurant. I use low-fat half and half to give the sauce a velvety texture.Number of Servings: 6
Ingredients
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1/2 cup chicken broth
1 head garlic(10 cloves) peeled
3 cups whole-wheat bow-tie pasta
1 1/4 pounds (20 ounces) boneless skinless chicken breasts
1 package (10 ounces) sliced mushrooms
2 Tbsp olive oil
2 Tbsp all-purpose flour
2 cups low-fat half-and-half
1/2 cup diced, drained sun-dried tomatoes packed in oil
2 Tbsp grated Parmesan cheese
Directions
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!!
Member Ratings For This Recipe
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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
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FERRISMOMOF3
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DMBEECHAM
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ILAJGRAY
