One-Pan Parmesan Tuscan Chicken

An instant family favorite. Delicious and sauce, and healthy too! Adapted from this site. (We’ll have to check out more of her recipes.)

Makes 4 servings
8g carbs per serving, 44g protein

Ingredients

• 1 lb chicken breasts (or 4 chicken breasts)
• 1 tbs vegetable oil spread
• 8 oz sliced baby Bella mushrooms
• 1/2 onion, thinly sliced
• 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
• salt and pepper to taste
• parsley (optional garnish)

Directions

Season chicken breasts with salt and pepper. Cook in skillet in olive oil on medium high until cooked through (about 8 to 10 minutes a side). Once cooked, remove and set on a plate.

Sautee mushrooms, garlic, and onions in olive oil until mushrooms are brown 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.