Chicken with Sun-Dried Tomato Sauce
Brown Rice and Spinach Salad
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¾ tsp salt, divided
- ¼ tsp pepper
- 2 Tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 cup less sodium chicken broth
- ¾ cup heavy cream
- ¾ cup sun dried tomatoes in oil, chopped
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Sprinkle chicken with ¼ tsp salt and pepper. Cook in 1 Tbsp hot oil in a large skillet over medium-high heat 5 to 8 minutes per side or until done. Remove chicken from skillet; keep warm.
- Cook garlic in 1 Tbsp hot oil in same skillet 1 to 2 minutes. Add broth, cream, tomatoes, and ½ tsp salt. Cook 5 to 8 minutes or until thickened.
- Stir in cheese. Add chicken to skillet, turning to coat. Sprinkle with basil.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil in bag brown rice
- 1 (10-oz) pkg spinach
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
375
|
247
|
622
|
| Fat (g) | 21 | 8 | 29 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 38 | 5 | 43 |
| Carb (g) | 6 | 40 | 46 |
| Fiber (g) | 1 | 3 | 4 |
| T. Sugs (g) | 4 | 1 | 5 |
| A. Sugs (g) | 0 | 1 | 1 |
