Tuscan Chicken Milano - lower Cal

1/2 cup chicken broth
1 head garlic(10 cloves) peeled
3 cups whole wheat penne pasta
1 boneless skinless chicken breasts
1 package (10 ounces) sliced mushrooms
2 Tbsp olive oil
2 Tbsp all-purpose flour
2 cups fat free half-and-half
1/2 cup diced, drained sun-dried tomatoes packed in oil
4 Tbsp grated Parmesan cheese

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!!

Number of Servings: 6

Recipe submitted by SparkPeople user JADIE7780.