Tuscan Chicken Milano
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- 1/2 cup(s) chicken broth
- 1 head(s) garlic peeled
- 3 cup(s) bow-tie pasta
- 1 1/4 pound(s) boneless skinles chicken breasts
- 1 package(s) 10 oz. mushrooms sliced
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) all-purpose flour
- 2 cup(s) low-fat half-and-half
- 1/2 cup(s) drained sun-dried tomatoes packed in oil diced
- 2 tablespoon(s) cheese grated
- 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 25 min., or until garlic is softened. In food processor blender, puree garlic mixture 1 min., or until smooth.
- Meanwhile, prepare bow-tie pasta according to package directions. Rinse in cold water; drain. Cut chicken breast in half horizontally to form 2 thin cutlets each. Season with salt and pepper, if desired. Grill or broil chicken 6 min., or until thermometer inserted in chicken reads 165*F, turnig once. Let set 2 min.; slice diagonally.
- In nonstick skillet over medium heat, cook mushrooms in olive oil 3 min., stirring occassionally. Gradually add flour, stirring until mixture resembles a paste. Slowly whisk in half-and-half and garlic mixture thickens. Stir in sun-dried tomatoes, Parmesan, chicken and pasta. Cook 2 mins., or until heated through, stirring frequently. Season with salt and pepper, if desired.
This recipe is a personal recipe added by NanaMarsha and has not been tested or endorsed by MyRecipes.
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Tuscan Chicken Milano Recipe at a Glance
- COURSE: Main Dishes