bunyan's diabetic tuscan chicken milano
(2 ratings)
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Tasty vittles here friends! GO EASY WITH THE SALT!! Parmesan cheese is REALLY SALTY all by it's self!
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(2 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For bunyan's diabetic tuscan chicken milano
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1/2 cchicken stock, low salt
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1head garlic(10 cloves) peeled
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3 cbow-tie pasta
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2 lbchicken thighs
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1 smonion, diced
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10 ozsliced mushrooms
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2 Tbspolive oil, extra virgin
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2 Tbspwhole wheat flour
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1 ptlow-fat half-and-half
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1/2 cdiced, drained sun-dried tomatoes packed in oil
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2 Tbspgrated parmesan cheese
How To Make bunyan's diabetic tuscan chicken milano
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1Crank up the broiler or fire up the grill and get it hot.
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2In small saucepan over high heat, bring broth and garlic to a boil.
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3Reduce heat to medium-low. Cover and let simmer until garlic is softened.
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4Meanwhile, back at the ranch, cook the bow-tie pasta according to package directions and drain.
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5Season the thighs LIGHTLY with sea salt and freshly cracked black pepper, if desired.
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6Grill or broil chicken until cooked through and juices run clear.
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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
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8In nonstick skillet over medium heat, cook onions and mushrooms in olive oil for three minutes, stirring occasionally.
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9Gradually add flour, stirring until mixture resembles a paste.
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10Slowly whisk in broth; cook until mixture thickens.
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11Stir in sun dried tomatoes, Parmesan, chicken and pasta.
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12Slowly stir in the half and half
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13Heat through, stirring frequently, season to taste with sea salt and freshly cracked black pepper
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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