Creamy Parmesan Garlic Mushroom Chicken with Pasta

0
32
creamy-parmesan-garlic-mushroom-chicken-pasta
Total sodium per serving:
309 mg
Servings:
4

Ingredients:

  • 8 oz dry pasta (any type is ok, I used farfalle)
  • 1 lb boneless, skinless chicken breasts, thinly sliced  into four cutlets
  • 2 tbsp olive oil
  • Pepper, if desired
  • 8 oz sliced mushrooms
  • Creamy Parmesan Garlic Sauce:
  • 1/4 cup unsalted butter
  • 2 garlic cloves, minced
  • 1 tbsp all-purpose flour
  • 1/2 cup Campbell’s no salt added chicken broth
  • 1 cup half and half
  • 1/2 cup grated lowest sodium Parmesan cheese you can find
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1 cup spinach, chopped*(I used 1/3 cup frozen)
  • Parmesan cheese (optional)
  • Red pepper chili flakes (optional)

Directions:

1. Cook the pasta in unsalted water according to package, drain, set aside and keep warm.

2. In a large, non-stick, heavy bottomed skillet add the olive oil and place over medium heat.

3. Season the chicken with pepper if desired.

4. Add the chicken and cook for about 5 minutes on each side until browned and no pink remains.

5. Transfer the chicken to a plate and set aside.

6. Add the sliced mushrooms to the skillet, cook for a few minutes until they are tender. Remove the mushrooms to the plate with the chicken and set aside.

Making the Sauce:

1. Add the unsalted butter to the same skillet and heat until melted.

2. Add garlic, stir and cook until tender.

3. Sprinkle in the flour, stir until it thickens.

4. Pour in the chicken broth, half & half, parmesan cheese, garlic powder and pepper. Stir to make sure there are no lumps.

5. Add the chopped spinach and let it simmer until it wilts and the sauce starts to thicken.

6. Add the chicken, plate juices and mushrooms back into the sauce and reheat the chicken.

7. Divide the pasta onto 4 plates or pasta bowls. Place a chicken breast on top of each pasta portion and pour equal amounts of sauce over the chicken and pasta.

8. If desired, sprinkle additional Parmesan cheese and red pepper flakes on top of each portion.

*if using frozen spinach, thaw and press between sheets of paper toweling to remove as much moisture as possible

Serves 4, each serving has 309mg sodium.

Prep time 5 mins     Cook time 20 mins     Total time 25 mins

Original recipe found at therecipecritic.com, rewritten and adapted for low sodium.

0/5 (0 Reviews)

Comments

comments

SHARE
Previous articleVeggie Angel Hair Frittata
Next articleYogurt Bread

If you are visiting our website it is probably because you want to or need to reduce the amount of sodium in your diet for a healthier lifestyle. Here at skipthesalt.com, we are label readers. We are constantly looking for nutritious and flavorful foods with the lowest sodium that we can find. We interact, we question, and we compliment and encourage each other. We are always working on converting recipes we come across, whether those passed down for generations or the latest trends, to make low sodium versions. Through this journey we become friends who support each other.

We share because we care! We share pictures of the low sodium meals that we have prepared and if the sodium amount if known, that is posted as well. We share recipes that we have found and have made, noting changes made to make the recipe low sodium. We also give credit to the source where the recipe was found. We also share our own creations, listing the ingredients and sodium values.

Life is complicated enough, eating shouldn’t be! With the help of members of our Facebook group we try to take the hassle out of living a low sodium lifestyle.

Please share this site with your friends, family, and doctors. Also, please take a moment to read the disclaimer.

LEAVE A REPLY

Please enter your comment!
Please enter your name here