Enjoy this lightened up take on a classic one-pan dish that includes all of the creamy, herby taste of the original.
Makes: 5 servings
Serving Size: 1 serving (236g)
Prep Time: 30 minutes
Total Time: 1 hour
Nutrition Facts: 437 calories / 55g carb / 33g pro / 9.5g fat
Ingredients:
- 10-ounces (285g) dry pasta (any shape)
- 1 lb (16-ounces/454g) boneless, skinless chicken breast
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon (13.5g) olive oil
- 1 medium (42g) shallot (diced)
- 1 tablespoon (16g) tomato paste
- 1 teaspoon dried oregano
- 1 cup (240g) chicken broth
- 1 cup (244g) 2% milk
- 1 teaspoon cornstarch
- 2-ounces (56g) “⅓ less fat” cream cheese
- ¼ cup (28g) shredded Parmesan cheese
- ½ cup (56g) sun dried tomatoes
- Fresh basil to taste
Instructions:
- Prepare pasta according to package directions.
- Prep the chicken by dividing into 5 equal portions and season with salt and pepper. Set aside. If the chicken breasts are large, slice in smaller, thinner pieces so they can cook evenly.
- In a large pan over medium high heat, heat the olive oil. Cook the chicken on each side about 5-7 minutes until browned and cooked through. Remove from heat.
- Add the shallot and saute until soft. Then add the tomato paste and oregano and mix well. Add the chicken broth to deglaze the pan, scraping up any brown bits on the bottom.
- In a separate bowl, mix the milk and cornstarch together and whisk into the broth. Let simmer for a few minutes, stirring continuously, to thicken until it reaches the desired consistency.
- Add the cream cheese and Parmesan and mix well, followed by the sundried tomatoes. Place the chicken breasts pack in the pan and submerge in sauce and let simmer on low-medium heat for another 10-15 minutes.
- When ready to serve, portion pasta evenly onto a plate and top with a chicken breast. Drizzle with the sauce and then garnish with fresh basil. Top with additional Parmesan, if desired, and enjoy! Macros not included.
