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Tuscan Chicken

Yield: 4 servings
Click here to track the points on your Weight Watchers app. There are 8g net carbs per serving.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 2 cups fresh spinach
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup white cooking wine
  • 3 oz. reduced-fat cream cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning, divided
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste

Instructions

  • Season the chicken breasts with salt, pepper, and half of the Italian seasoning.
  • Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and fully cooked (165 degrees F internal temperature). Remove and set aside.
  • In the same skillet, cook shallot for 2-3 minutes until softened. Add garlic and sauté 30 seconds more.
  • Stir in white cooking wine, scraping up any browned bits. Let simmer 2 minutes to reduce slightly. Add chicken broth and whisk in cream cheese until smooth.
  • Mix in sun-dried tomatoes, remaining Italian seasoning, and red pepper flakes. Simmer 2-3 minutes.
  • Add spinach and cook until just wilted. Stir in Parmesan. Return chicken to the skillet and spoon sauce over top.

Notes

NUTRITION INFORMATION:
1 of 4 servings (8g net carbs per serving)
265 calories, 10g total fat, 4g saturated fat, 507 mg sodium, 9g total carbohydrate, 1g dietary fiber, 4g sugars, 30g protein (myfitnesspal.com)