Skinny Creamy Italian Chicken Skillet

To make up for yesterday, I am giving you a skinny chicken pasta dish for dinner tonight. That way you won’t feel guilty about all those cookies you will then eat for dessert! For those of you who did not make an eating-habit resolution (like myself), you still need to make this. It’s always a good time to eat something healthy AND delicious.

I’m at a loss of what else to say, because after two weeks of mental freedom I am back to the grind getting ready to set up more 12 hour experiments while attempting to write up two papers to be published on my research and then my dissertation in time to graduate this spring. Eeeek! Hopefully the food juices will not run completely dry inside of my brain in the meantime.

Skinny Creamy Italian Chicken Skillet

One year ago: Sweet ‘n’ Spicy Hawaiian Pizza

Two years ago: Spinach Tomato Tortellini

SKINNY CREAMY ITALIAN CHICKEN SKILLET

Serves 4

Ingredients:

CHICKEN

1/2 bottle Lowry’s Garlic Herb Marinade

2 Tbsp pesto

4 small chicken breasts

PASTA AND SAUCE

8 oz. penne pasta

2 tsp extra virgin olive oil

1/4 small onion, minced

Salt & pepper

2 garlic cloves, minced

1/2 cup reduced sodium chicken broth

8 oz. tomato sauce

1 cup evaporated skim milk

1 tsp all-purpose flour

4 tsp pesto

Crushed red pepper, to taste (optional)

Directions:

  1. Combine marinade and pesto in a large Ziplock bag then add chicken breasts and squish to coat. Marinade in the refrigerator for at least 30 minutes, or up to 8 hours.
  2. Saute marinated chicken in a large skillet sprayed well with non-stick spray over medium heat for 5-6 minutes a side, or until no longer pink in the center. Remove to a plate then cover loosely with foil to stay warm and set aside. Carefully wipe out skillet with a spatula or wet paper towel. Meanwhile, bring a large pot of water to a boil then season with salt and add penne. Cook until al dente then drain and set aside.
  3. Still over medium heat, add oil to the skillet then add onions and season with salt and pepper. Saute for 3-4 minutes, or until tender, then add garlic and saute, stirring constantly, for 30 more seconds. Carefully add chicken broth then let simmer until reduced by half, about 2 minutes. Add tomato sauce and evaporated milk then whisk in flour, pesto and crushed red pepper if using. Simmer until thick and bubbly, about 2-3 minutes. Add cooked and drained pasta then toss to combine. Portion out to plates then top with cooked chicken.

Source: Iowa Girl Eats

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