Tuscan Chicken Milano
This is my healthy version of Romano's Macaroni Grill, Pasta Milano. My secret is I use low-fat half and half for the sauce, which gives its velvety texture.
- 1/2 cup chicken broth
- 1 head garlic(10 cloves) peeled
- 3 cups 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
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.