Bunyan's Diabetic Tuscan Chicken Milano

Bunyan's Diabetic Tuscan Chicken Milano Recipe

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Paul Bushay


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


★★★★★ 2 votes

20 Min
20 Min
Stove Top


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1/2 c
chicken stock, low salt
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

How to Make Bunyan's Diabetic Tuscan Chicken Milano


  • 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

Printable Recipe Card

About Bunyan's Diabetic Tuscan Chicken Milano

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

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