Easy, Creamy Italian Chicken

Who says that you can’t have warm, stick-to-your-bones, Italian food smothered in a creamy sauce and layered on a bed of pasta AND eat clean, healthy, and keep lean?

Well, if you know someone who says that, they’re wrong and this recipe is PROOF!

Start by cutting your chicken breasts in half and then pounding them until they are a uniform thickness. This helps all of your meat cook evenly and prevent you from having one dried-out piece while the other is still raw in the middle. Then, sprinkle the chicken with salt and pepper.

Cut the onion and zucchini into bite-size pieces.

Add the extra virgin olive oil to the pan and heat over medium heat. Add the chicken and cook until an instant-read thermometer registers 165°F. Remove the chicken from the pan and keep warm.

By the way, I love my ThermaPen and use it ALL THE TIME! It is much less pricey than other versions and is always accurate.

Add the remaining oil to the pan and sauté the zucchini and onion until it begins to soften and caramelize.

Increase the heat to medium-high and carefully add the wine. Scrape up the brown bits in the pan and cook until most of the liquid has evaporated. Add in the tomatoes, and cream cheese and stir gently.

Add the chicken back in to the pan and coat with the sauce and sprinkle chopped basil on top.

Serve on top of whole wheat pasta.

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Easy, Creamy Italian Chicken

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Author 1200Today

Cook time

20 Min

Total time

20 Min

IngredientsUSMetric

• 1 pound boneless, skinless chicken breast
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium zucchini, halved lengthwise and thinly sliced
• ½ cup chopped onion
• ⅓ cup dry white wine
• 1 (15-ounce) can no-salt-added diced tomatoes
• 2 ounces cream cheese, cut into cubes
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ cup chopped fresh basil
• 8 ounces whole-wheat pasta (spaghetti, linguine, whatever you like!)

Instructions

1. Cut chicken breasts in half and then pound out to an even thickness.
2. Cook pasta according to package directions.
3. Sprinkle chicken with 1/8 teaspoon each salt and pepper.
4. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F. Transfer to a plate.
5. Add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 2 minutes.
6. Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
7. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes.
8. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil and on a bed of pasta.

Nutrition Facts

Calories

506.9

Fat (grams)

16.12

Sat. Fat (grams)

4.71

Carbs (grams)

55.46

Fiber (grams)

3.08

Net carbs

52.38

Sugar (grams)

7.35

Protein (grams)

35.91

Sodium (milligrams)

467.85

Cholesterol (grams)

86.9

Nutritional values are estimated.

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