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Sherry's Tuscan Chicken Milano

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 40 min
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.
The texture of this dish is so rich and velvety; it's worth the time making it.
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