Last night was a "clean out the fridge for dinner" kinda night. And it turned out delicious! One of those made up recipes that you have to rack your brain for afterwards to figure out exactly what and how much of everything you threw in. So, if your feeling like you need a new meal in your weekly rotation, try this light and zesty option! (extra points too because it's only about 550 cal. per serving, and the left overs are even more amazing!)
4 chicken breast tenderloins, sliced
4-5 mini sweet peppers, sliced and de-seeded
couple handfuls of broccoli florets
1 T. olive oil
1 T. lemon pepper
1 cup skim milk
1/2 box Onion and Chive Boursin cheese (any flavor or seasoned cream cheese could work)
1/2 box of whole wheat penne
garlic salt
In a large saucepan, bring water to boil. Add garlic salt to water and then add noodles. Cook until ale dente.
In a small pot, add about a 1/2 inch of water, bring to a simmer, then add broccoli and place sliced peppers on top. Steam until broccoli is tender.
Heat a large frying pan to medium high heat. Add the olive oil, drizzle over the entire base. Put sliced chicken and lemon pepper in the pan. Cook chicken through, then remove from pan into small bowl.
In a blender, add milk and cheese, and blend until smooth. Pour milk mixture into the hot frying pan. Deglaze the pan, and heat the sauce until slightly thickened. Add the chicken back into sauce.
Serve with the vegetables on top of penne, and drizzle the chicken and sauce on top.
