Marry Me Chicken Pasta

Ever since I saw those "Marry Me Chicken" recipes swirling around the internet, I've wanted to try it. The problem was that my husband always said he didn't like sundried tomatoes. I suspected it was the texture he didn't like so I decided to go for it.

Of course I had to make it fit the Swank diet guidelines, but as you know, this isn't my first rodeo!

The nonfat milk mixture serves as the cream here.

My husband and I both loved it!

5 ounces of Penne Pasta, cooked according to package directions.

1 TBLSP Olive oil

1 8 ounce Chicken breast

Salt

Pepper

1 TBLSP Olive oil 

2 cloves Garlic, minced 

1 TBLSP Flour

3/4 cup Chicken Stock

3/4 cup Nonfat milk

1/4 cup Fat free Parmesan

1 tsp Cornstarch

1/4 tsp Chili flakes

3 TBLSPS Sundried Tomatoes, minced

1 pinch of Thyme

1 pinch of Oregano

1/4 tsp Salt

1 grinding of black pepper

1/2 cup of fresh basil leaves, roughly chopped

1 cup of fresh baby spinach, roughly chopped

Butterfly the chicken breast and sprinkle with salt and pepper on both sides.

Heat a pan to medium heat and add 1 TBLSP of olive oil.

Stir together the non fat milk through the black pepper and set aside.

Cook the chicken for about 6 minutes on each side or until cooked through and golden brown.

Set the chicken aside a plate.

Add the other TBLSP of olive oil.

Stir in the garlic and cook for just a minute.

Stir in the flour and cook for a couple of minutes to get rid of the raw flour taste.

Add the chicken stock and stir to loosen up any browned bits from the pan.

Give the milk mixture another stir to make sure the cornstarch is disolved and stir into the pan. 

Stir until the mixture is thickened, raising the heat slightly if necessary. 

Stir in the basil and spinach.

Slice the chicken breast.

Stir in the pasta and chicken breast and serve!

2 servings

2 grams of saturated fat and 12 grams of unsaturated fat per serving.