Chicken Pomodoro
Yellow Squash Fettuccine
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp almond flour
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1½ Tbsp olive oil
- ¼ cup low-sodium chicken broth
- ⅓ cup half-and-half
- ½ (14.5-oz) can fire-roasted tomatoes
- 1 clove garlic, crushed
- ½ cup ricotta cheese
- ½ tsp dried basil
- 2 Tbsp salted, roasted shelled pistachios
Instructions
- Pound chicken to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Combine almond flour and ⅛ tsp each salt and pepper; sprinkle over both sides of chicken.
- Cook chicken in hot oil in a large skillet over medium-heat heat 4 to 6 minutes per side or until done. Remove from skillet.
- Reduce heat to low; stir in broth, scraping skillet to loosen browned bits. Stir in half-and-half; bring to a simmer.
- Stir in tomatoes, garlic, and ⅛ tsp each salt and pepper; cook 6 to 8 minutes or until thoroughly heated.
- Meanwhile, whisk together ricotta and basil. Serve tomato sauce over chicken. Top with cheese mixture and nuts.
Side Dish Ingredients
- ½ lb yellow squash
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- With a mandoline or vegetable peeler, thinly slice squash lengthwise; cut slices into ½-inch-thick strips.
- Toss together squash, salt, and pepper in a microwave-safe dish; microwave at HIGH power 1 minute or until thoroughly heated.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
360
|
12
|
372
|
| Fat (g) | 20 | 0 | 20 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 34 | 1 | 35 |
| Carb (g) | 10 | 3 | 13 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 492 | 98 | 590 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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