Chicken and Sun-Dried Tomatoes in 'Cream' Sauce
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup sun-dried tomato halves
- 4skinless, boneless chicken breasts, about 1½ pounds
- 1large clove garlic, minced
- 1tablespoon olive oil
- 1cup dry white wine
- 1tablespoon fresh marjoram leaves
- 1¼cups low-fat ricotta cheese, at room temperature
- 1¼cups nonfat yogurt, at room temperature
Nutritional analysis per serving (4 servings)
448 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 49 grams protein; 225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Pour boiling water on tomatoes and soak for 2 minutes.
- Step 2
Grill or saute chicken breasts until done. Set aside and keep warm.
- Step 3
Drain liquid from tomatoes. Saute garlic in oil in same pan in which chicken was cooked, for 30 seconds. Stir in tomatoes, wine and marjoram and cook over high heat until liquid is reduced to about ⅓ cup.
- Step 4
In food processor or blender, beat ricotta and yogurt until smooth.
- Step 5
Remove tomato mixture from heat. Stir in ricotta mixture.
- Step 6
Cut chicken into strips and stir into sauce.
Private Notes