One Pan Parmesan Tuscan Chicken

• Gluten free

• Meat

  • 1 lb Chicken breasts

• Produce

  • 8 oz Baby bella mushrooms
  • 4 cloves Garlic
  • 1 Parsley
  • 1/4 cup Sun dried tomatoes

• Refrigerated

  • 1 1/2 cups Almond milk

• Condiments

  • 1 tbsp Vegetable oil spread

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Salt and pepper

• Dairy

  • 1/2 cup Greek yogurt, nonfat
  • 1/4 cup Parmesan cheese

Found on itscheatdayeveryday.com

Description

Ingredients

• 1 lb chicken breasts
• 1 tbs vegetable oil spread
• 8 oz sliced baby Bella mushrooms
• 4 cloves garlic, minced
• 1 1/2 cups almond milk
• 1/2 cup nonfat Greek yogurt
• 1 tbs cornstarch + 2 tbs water
• 1/4 cup shaved Parmesan cheese
• 1/4 cup sun-dried tomatoes
• salt and pepper to taste
• parsley (optional garnish)

Directions

• Spray medium nonstick skillet and turn on the heat to medium-high. Add the chicken breasts to the skillet, season with salt and pepper and cook all the way through, approx 8-10 minutes on each side. Transfer the chicken breasts to a plate.
• Melt the vegetable oil spread in the skillet and then add the garlic and mushrooms. Cook until the mushrooms are browned and tender. Add the almond milk, Greek yogurt, garlic powder and Parmesan cheese. Whisk occasionally until the cheese has fully melted and the sauce begins to boil. Mix the cornstarch with the water to create a slurry and whisk into the sauce. Once the sauce begins to boil and thicken, reduce the heat to low and add the chicken back to the skillet along with the sun-dried tomatoes. Simmer until the chicken is warm, approx 5 minutes.