½ lb boneless, skinless chicken breasts, halved lengthwise
⅛ tsp salt
⅛ tsp pepper
1 Tbsp butter, divided
¼ cup julienne-cut sun-dried tomatoes
2 tsp minced garlic
¼ cup white wine (or use low-sodium chicken broth)
¼ cup heavy cream
3 Tbsp freshly shredded Parmesan cheese
2 Tbsp chopped fresh basil
Instructions
Sprinkle chicken with salt and pepper. Melt ½ Tbsp butter in a large skillet over medium-high heat; add chicken, and cook 2 minutes per side or until browned and done. Remove from skillet.
Add tomatoes and garlic to skillet; cook 1 minute, stirring constantly. Add wine; simmer 1 to 2 minutes. Add cream and cheese; simmer 2 to 3 minutes or until cheese melts. Stir in basil and ½ Tbsp butter; cook until butter melts. Serve sauce over chicken.
Side Dish Ingredients
3 oz whole grain spaghetti
2 cups baby spinach
2 tsp olive oil
1 tsp lemon juice
¼ tsp lemon zest
⅛ tsp salt
⅛ tsp pepper
Side Dish Instructions
Cook pasta according to package directions. Transfer cooked pasta to a bowl; toss with spinach and remaining ingredients.
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
22
6
28
Sat. Fat (g)
13
1
14
Protein (g)
31
7
38
Carb (g)
9
34
43
Fiber (g)
1
5
6
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