Serves 4
1 tsp olive oil
1 tsp butter
2 boneless, skinless chicken breasts, cut into small chunks
1/2 large onion, sliced
1 12-oz can evaporated skim milk
6 black olives, sliced
2 tbls grated Parmesan cheese
2 slices bacon
1/2 tsp white pepper
4 cloves garlic, crushed, or 1 tbls garlic powder
4 oz cooked pasta (preferably whole grain)
Cook bacon until crisp in large skillet, & then set on paper towels to absorb excess grease. Discard bacon grease from skillet, leaving a slight coating of bacon grease in skillet. In same skillet, heat oil & butter over medium-high heat. Add chicken, & cook till lightly browned & cooked through. Remove chicken & set aside. In same skillet, saute onion over med-high heat till lightly browned, 2-3 minutes. Reduce heat to low. Add milk, stirring frequently until tiny bubbles form at edge of skillet. Stir in olives, Parmesan, bacon (crumbled), pepper & garlic. Continue to stir & cook till mixture thickens slightly, 1-2 minutes. Return chicken to skillet, & heat through, 1-2 minutes longer. Pour mixture over hot pasta. Toss & serve.
Cals: 373
Fat: 11.7g
Chol: 107
Sodium: 340mg
Carbs: 28.8
Protein: 36.7
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