Bunyan's Diabetic Tuscan Chicken Milano Recipe

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Bunyan's Diabetic Tuscan Chicken Milano

Paul Bushay

By
@chefbunyan

Tasty vittles here friends! GO EASY WITH THE SALT!! Parmesan cheese is REALLY SALTY all by it's self!

Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1/2 c
chicken stock, low salt
1
head garlic(10 cloves) peeled
3 c
bow-tie pasta
2 lb
chicken thighs
1 small
onion, diced
10 oz
sliced mushrooms
2 Tbsp
olive oil, extra virgin
2 Tbsp
whole wheat flour
1 pt
low-fat half-and-half
1/2 c
diced, drained sun-dried tomatoes packed in oil
2 Tbsp
grated parmesan cheese

Step-By-Step

1Crank up the broiler or fire up the grill and get it hot.
2In small saucepan over high heat, bring broth and garlic to a boil.
3Reduce heat to medium-low. Cover and let simmer until garlic is softened.
4Meanwhile, back at the ranch, cook the bow-tie pasta according to package directions and drain.
5Season the thighs LIGHTLY with sea salt and freshly cracked black pepper, if desired.
6Grill or broil chicken until cooked through and juices run clear.
7Let sit 5 minutes to allow juices to redistribute. Then take the skin off, debone and cut into bite size pieces. Pitch the skin and bones
8In nonstick skillet over medium heat, cook onions and mushrooms in olive oil for three minutes, stirring occasionally.
9Gradually add flour, stirring until mixture resembles a paste.
10Slowly whisk in broth; cook until mixture thickens.
11Stir in sun dried tomatoes, Parmesan, chicken and pasta.
12Slowly stir in the half and half
13Heat through, stirring frequently, season to taste with sea salt and freshly cracked black pepper

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian