When I saw this recipe on the blog Rock Recipes, I thought it looked delicious, but the 2 cups of cream it called for screamed not too figure friendly to anyone paying attention. I was able to reduce the cream substantially, while still keeping the flavor and a bit of richness. I also used a whole wheat pasta instead of the fresh, as this increased the overall fiber content of the finished dish. We’ll definitely be having this again, and I may be enjoying the leftovers for lunch this afternoon.
Servings: 4 / POINTS Value: 7
- 4 oz Whole Grain Linguine, cooked according to package directions
- 2 boneless skinless chicken breasts cut into 1 to 2 inch pieces
- 8 oz Cremini Mushrooms, sliced
- 2 Cloves Garlic, minced
- Salt and pepper to season
- ¼ cup Slivered Almonds, toasted
- 2 oz White Wine
- ½ cup Whipping Cream
- ½ cup Chicken Broth
- 3 tbsp Dijon mustard, a combination of smooth and course ground is best
- 2 Tbsp Parsley, minced
- Heat a large heavy bottomed sauté pan over medium heat. Add chicken breasts, garlic, season with salt and pepper and brown, turning only once or twice, until the chicken is completely cooked through, about 8 minutes. Remove chicken from pan and hold in a warm oven.
- Add the mushrooms to the hot pan and brown, turning only once or twice, cooking for about 5 minutes.
- Stir in the wine, and scrape the bottom of the pan with a wooden spoon. Stir until wine has reduced by half.
- Stir in cream, broth, and mustard. Simmer for about 5 to 10 minutes or until sauce as reduced by half and thickened.
- Add chicken back to the pan along with the cooked pasta. Stir to warm through and add parsley. Sprinkle with almonds as you plate portions to serve.