One Pan Parmesan Tuscan ChickenIngredients
1 lb chicken breasts
1 tbs vegetable oil spread
8 oz sliced baby Bella mushrooms
4 cloves garlic, minced
1 1/2 cups almond milk
1/2 cup nonfat Greek yogurt
1 tbs cornstarch + 2 tbs water
1 tbs garlic powder
1/4 cup shaved Parmesan cheese
1/4 cup sun-dried tomatoes
salt and pepper to taste
parsley (optional garnish)
Spray medium nonstick skillet and turn on the heat to medium-high. Add the chicken breasts to the skillet, season with salt and pepper and cook all the way through, approx 8-10 minutes on each side. Transfer the chicken breasts to a plate.
Melt the vegetable oil spread in the skillet and then add the garlic and mushrooms. Cook until the mushrooms are browned and tender. Add the almond milk, Greek yogurt, garlic powder, salt and pepper and Parmesan cheese. Whisk occasionally until the cheese has fully melted and the sauce begins to boil. Mix the cornstarch with the water to create a slurry and whisk into the sauce. Once the sauce begins to boil and thicken, reduce the heat to low and add the chicken back to the skillet along with the sun-dried tomatoes. Simmer until the chicken is warm, approx 5 minutes.
This creamy chicken is delicious served alone or on top of brown rice or quinoa. It will also make a delicious addition to any salad!
If you find the sauce to be a little too thick, simply add a little more almond milk until you have reached your desired consistency.