Chicken milano
660 cals, 36p, 46c, 36f (per meal)
1/2 lbs (228g)
2 tbsp (30mL)
1 tsp, ground (2g)
1/2 tbsp (9g)
1 lbs (448g)
1 cup, fluid (yields 2 cups whipped) (240mL)
1 cup(s) (mL)
1/2 cup (27g)
2 clove(s) (6g)
1 tbsp (14g)
1
Bring a large pot of water to a boil. Add pasta and cook according to package. Drain and set aside.
2
Meanwhile, season the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally and cook for about 4 minutes per side or until done and no longer pink inside.
3
Transfer chicken to a plate; cover and keep warm.
4
Add butter to the skillet and let melt; add garlic and cook for 30 seconds until fragrant. Add the tomatoes and chicken broth; bring to a simmer, and cook uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stir. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Season with salt/pepper to taste.
5
Slice chicken into strips. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce. Serve.