Marry Me Chicken
Ingredients:
3 boneless, skinless, chicken breasts, about 2 1/2 pounds
1 1/2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 cup heavy cream
1/2 Cup Greek Plain Yogurt
1/2 Cup chicken stock
1 teaspoon chicken flavor “Better Than Bouillon”, or 1 chicken bouillon cube
1/2 Cup freshly grated Parmesan cheese
1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
1 teaspoon Italian seasoning
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon red pepper flakes
1/4 Cup thinly sliced fresh basil leaves
Cooked Barilla High Protein Penne for serving with
Directions:
Pat the chicken dry.
Season all over with 1 teaspoon of the salt.
Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate.
To the same skillet, add the garlic and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, bouillon, 1/4 cup of the parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, 1/4 teaspoon red pepper flakes, and remaining 1/2 teaspoon salt until combined.
Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5-8 more minutes.
Top the chicken with basil, remaining 1/4 cup Parmesan cheese, and remaining red pepper flakes. Serve over pasta or mashed potatoes, if desired.
Nutritional Info Per Serving (makes 4 servings)
Calories 394
Protein 69 g
Carbohydrates 6 g
Total Fat 8 g
Dietary Fiber 1 g
Cholesterol 181 mg
Sodium 605 mg
Total Sugars 3g
Ingredients:
3 boneless, skinless, chicken breasts, about 2 1/2 pounds
1 1/2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 cup heavy cream
1/2 Cup Greek Plain Yogurt
1/2 Cup chicken stock
1 teaspoon chicken flavor “Better Than Bouillon”, or 1 chicken bouillon cube
1/2 Cup freshly grated Parmesan cheese
1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
1 teaspoon Italian seasoning
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon red pepper flakes
1/4 Cup thinly sliced fresh basil leaves
Cooked Barilla High Protein Penne for serving with
Directions:
Pat the chicken dry.
Season all over with 1 teaspoon of the salt.
Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate.
To the same skillet, add the garlic and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, bouillon, 1/4 cup of the parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, 1/4 teaspoon red pepper flakes, and remaining 1/2 teaspoon salt until combined.
Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5-8 more minutes.
Top the chicken with basil, remaining 1/4 cup Parmesan cheese, and remaining red pepper flakes. Serve over pasta or mashed potatoes, if desired.
Nutritional Info Per Serving (makes 4 servings)
Calories 394
Protein 69 g
Carbohydrates 6 g
Total Fat 8 g
Dietary Fiber 1 g
Cholesterol 181 mg
Sodium 605 mg
Total Sugars 3g
