Recipe by Fight the Fat Foodie
"I have reduced this recipe to 1/4 of its original fat and calories!"
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whole wheat linguine
asparagus spears, trimmed
chopped fresh oregano
chopped fresh basil
chopped fresh thyme
freshly ground black pepper
4 (3 ounce)
skinless, boneless chicken breast halves, pounded thin
olive oil cooking spray
olive oil, divided
red bell pepper, cut into matchstick-sized pieces
grated Parmesan cheese
Disclaimer – I don’t like asparagus or whole wheat pasta, so I omitted the asparagus and used my regular pasta. Also, I used dried herbs. Despite those changes, this was fabulous. I cooked the chicken and then set aside covered with foil, then cooked the remaining ingredients in that pan to capture all the chicken flavor and save on cleaning pans. At the very end, I placed the chicken in the sauce to finish. This is delicious. Thanks for sharing!
It was easy and very good. Everyone loved it. didn't go the olive oil route. Used butter all the way. Yum.
Sliced the chicken instead of leaving whole. Really like the buttermilk-based sauce, though it was rather watery even after cooking, but felt the spinach was overkill. I think it would have tasted better with just the asparagus. We ended up adding the pasta to the sauce to try and soak it up a little. If we make again, would add more flour and leave out the spinach.
I made this to the letter. Amazing! Wanted to pray a prayer of thanks after every bite! Can not WAIT to make it again soon... Makes my mouth water just thinking about it!! (Next time, I'll snap a pic to add to this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Light Tuscan Garlic Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 74
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