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Sherry's Tuscan Chicken Milano
Sherry's Tuscan Chicken Milano

Sherry's Tuscan Chicken Milano

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
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.
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