Sherry's Tuscan Chicken Milano
Makes:
6 servings
Total Time:
40 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1/2 cup fat-free chicken broth
- 10 cloves garlic, peeled
- 3 cups uncooked bow-tie pasta
- 1-1/4 lb. boneless skinless chicken breasts
- Salt & pepper
- 1 pkg. (10 oz.) 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. Kraft Grated Reduced-Fat Parmesan Cheese
make it
In small saucepan over high heat, bring broth and garlic to boil. Reduce heat to med-low. Cover, let simmer for 25 min. In blender, puree garlic mix for 1 min or until smooth. Heat broiler.
Cook pasta as directed on box. Rinse in cold water, drain. Cut chicken breast in half horizontally to form 2 thin cutlets each. Season with salt and pepper. Broil chicken for 6 minutes, turning once. Slice diagonally.
In skillet over medium heat, cook mushrooms in oil for 3 minutes. Gradually add flour, stirring until mix resembles a paste. Slowly whisk in half-and-half and garlic mixture, cook 4 minutes or until mix thickens. Stir in sun-dried tomatoes, parmesan, chicken and pasta. Cook 2 min or until heated through, stirring frequently.
Notes
The texture of this dish is so rich and velvety; it's worth the time making it.
