Creamy Lemon and Basil Chicken
Author: Sally Twellman
Serves: 12
- 1Lb Chicken breast
- 2-3Tbsp Extra Virgin Olive Oil
- 1 cup diced Onion
- Pinch of Course Sea Salt
- Generous amount of fresh ground pepper
- ⅓ cup White wine
- 1 cup low sodium Chicken broth
- 1 lemon, juiced
- 1 bag (12oz) frozen Cauliflower (organic if possible)
- 1 cup Plain Yogurt
- 4-5 cloves garlic, minced
- 2 heaping Tbsp fresh basil, minced (can use dried)
- 1 Tbsp fresh oregano, minced ( can use dried)
- ½ cup shredded Italian cheese (optional)
- 2 cups fresh cherry tomatoes (optional), quartered
- 14oz Whole Wheat pasta
- Add EVOO to large skillet with onion. Seaon with salt and pepper. Caramalize for 5-7mins, while cubing chicken.
- Add Cubed chicken to skillet. Stir and toss with onions. Add wine and Chicken broth. Cook until chicken is cooked through. Add juice of lemon and stir
- Cook Pasta until Al dente. Add Frozen Cauliflower to pasta water during last 5 min of boiling.
- In smaller bowl, add yogurt, basil, garlic and oregano. Stir to combine
- Turn off heat to skillet and add yogurt to chicken. Stir.
- Add ¼cup cheese to sauce and stir to combine.
- Combine pasta and chicken mixture in a prepared baking dish
- Sprinkle for with remaining ¼ cup of cheese and cherry tomatoes.
- Bake for 20min, until cheese is melty and tomatoes are soft and slightly roasted.
- Enjoy!
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/creamy-lemon-and-basil-chicken/
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