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Chicken Milano

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Chicken Milano picture
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Preparation

10min

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Cooking

20min

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Total

30min

Cuisine:

italian

Allergens:

dairy

peanut

wheat

Ingredients

servings iconAmount:
g / servings
Butter image
Butter

Dairy and Egg Products

5g/1pat (1" sq, 1/3" high)
Garlic image
Garlic

Vegetables and Vegetable Products

136g/1cup
Tomatoes image
Tomatoes

Vegetables and Vegetable Products

110g/1cup
Chicken broth image
Chicken broth

Soups, Sauces, and Gravies

249g/1cup
Half and half cream image
Half and half cream

Dairy Products

5.0g/1tsp
Chicken breast image
Chicken breast

Poultry Products

87g/0.5breast, bone removed (yield from 1 lb ready-to-cook chicken)
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Corn oil image
Corn oil

Fats and Oils

14g/1tablespoon
Basil image
Basil

Spices and Herbs

2.5g/5leaves
Dry pasta image
Dry pasta

Cereal Grains and Pasta

91g/1cup spaghetti

Direction

1

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

2

Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

3

In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

4

Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

5

Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Nutritional Facts
Amount:
249.8g

/

53%21%25%

483

Kcal
Carbs49.2g
Protein19.6g
Fat23.2g

For a serving size of 1 servings

Calories
482.6kcal
% Daily Value*
Carbs
49.2g
Protein
19.6g
Fat
23.2g
fiber
2.7g
iron
2.7mg
cholesterol
59.1mg
potassium
539mg
sodium
346.3mg
transFat
0.2g
saturatedFat
8.7g
vitaminA
431.7µg
vitaminD
0.3µg
vitaminB6
0.4mg
vitaminC
15.2mg
sugar
4.4g
calcium
95.3mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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