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
  • 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

How to Make Bunyan's Diabetic Tuscan Chicken Milano


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