Creamy Braised Chicken Breast with Peas

By kathya5084

This is a variation of Chicken Lazone. Instead of using heavy cream I use half and half and alfredo sauce which reduces the calories and to make it a complete meal, I add peas.

Ingredients

• 4 boneless chicken breast, slightly flattened
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon white or black pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons ancho chili powder
• 1 teaspoon paprika
• 2 tablespoons butter
• 2 cups half and half
• 8 ounces alfredo sauce (I use prepared Buitoni in tub)
• 16 ounces spaghetti
• 1 cup thawed frozen peas, drained and patted dry (optional)

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350.
Combine garlic, salt, onion powder, chili powder, paprika and white pepper in a bowl and mix well.
Reserve 1 teaspoon of spice mixture and set aside.
Season chicken with the spice mixture.
Heat 2 tablespoons butter in a large skillet over medium heat until slightly foaming. Brown the chicken, 3 to 4 minutes on each side until golden.
Add cream and reserved spice mixture to skillet and heat over medium heat until simmering, stirring to combine. Once simmering, cover, place in preheated oven and bake for approximately 15 minutes or until chicken is no longer pink in the center.
While the chicken is cooking, cook the spaghetti. Drain, reserving 1/2 cup of pasta water.
Remove chicken from the oven and keep warm.
Place cooked spaghetti over medium low heat add peas and toss with pasta water. Add 3/4 to 1 cup of the cream sauce to the spaghetti. Toss until well incorporated.
Serve chicken with sauce over cooked spaghetti.

NOTE: When cooking for two, I cook 1/2 the spaghetti and remove 2 of the 4 chicken breasts, 1 1/2 cups of the sauce and refrigerate.
To serve, I cut the chicken breast in 1 inch slices cover with the sauce and warm in the microwave.
Drain the spaghetti, reserve 1/4 cup pasta water. Place cooked spaghetti over medium low heat add peas and toss with pasta water. Add 1/2 to 3/4 cup of the cream sauce to the spaghetti. Toss until well incorporated.
Calories:
Cooked Chicken 47 per ounce.
Spaghetti 130 per 1/2 cup.
Sauce 117 per 1/4 cup.
Peas 31 per 1/4 cup.