Chicken Breasts in Cream Sauce with Whole Wheat Orzo
You can have a creamy sauce that is delicious with less fat than you think. We replaced the traditional butter and heavy cream with a buttery spread and evaporated milk. The result is a creamy sauce that your family will love.
Ingredients
- 1½ pounds Boneless Skinless Chicken Breasts cut in 6-ounce portions
- 1 teaspoon Lemon Pepper Seasoning
- 1 teaspoon Kosher Salt
- 1 teaspoon Dried Dill Weed
- 1 teaspoon Garlic Powder
- 3 tablespoons Buttery Spread
- 1 (5-ounce) can Evaporated Milk
- 2 tablespoons Capers drained and rinsed
- 6 ounces Whole Wheat Orzo
- ½ pint Grape or Cherry Tomatoes cut in half (garnish)
Instructions
Cook the Orzo:
- Cook pasta according to package directions without salt. Drain and keep warm.
Cook the Chicken:
- Sprinkle chicken with lemon pepper, salt, dill, and garlic powder. Melt buttery spread in large skillet over medium-high heat. Add chicken and cook for 10 minutes, turning as needed to brown on all side. Note: Reduce heat if buttery spread starts to brown. Remove chicken to plate and keep warm.Increase heat to medium-high, Add evaporated milk and whisk constantly until sauce thickens, about 3 minutes. Remove from heat and stir in capers.
Plate and Serve:
- Divide orzo and chicken evenly between 4 plates. Spoon on sauce and garnish with tomatoes.
Nutrition Facts
Chicken Breasts in Cream Sauce with Whole Wheat Orzo
Amount per Serving
Calories
413
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Cholesterol
91
mg
30
%
Sodium
489
mg
21
%
Carbohydrates
36
g
14
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
34
g
68
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 3.5 servings, Starch = 2 servings, Fat = .5 servings
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