Print Options

Back to Makeover Italian Chicken >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Makeover Italian Chicken

Simple ingredient substitutions add up to a tasty makeover that boasts only about half the fat and a fourth fewer calories than the original. We like math that’s that easy! Sarah Klier - Grand Rapids, Michigan

6 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

2-1/2 cups sliced fresh mushrooms
2 tablespoons butter
6 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons Italian salad dressing mix
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese
1/3 cup dry white wine or reduced-sodium chicken broth
1/4 cup fat-free milk
3 cups uncooked yolk-free whole wheat noodles
1 tablespoon minced chives

Directions

In a large nonstick skillet coated with cooking spray, saute
mushrooms in butter until tender. Remove with a slotted spoon and
keep warm; set aside.
Sprinkle chicken with salad dressing mix. In the same skillet, brown
chicken on both sides. Transfer to a 13-in. x 9-in. baking dish
coated with cooking spray. Stir the soup, cream cheese, wine, milk
and reserved mushrooms into skillet; heat through. Spoon over
chicken.
Cover and bake at 350° for 25-30 minutes or until a meat

2 of 2

Makeover Italian Chicken (continued)

Directions (continued)

thermometer reads 170°.
Meanwhile, cook noodles according to package directions; drain. Serve
with chicken and sauce; sprinkle with chives. Yield: 6 servings.

Nutrition Facts: 1 chicken breast half with 1/2 cup noodles and 1/3 cup sauce equals 417 calories, 16 g fat (8 g saturated fat), 133 mg cholesterol, 860 mg sodium, 26 g carbohydrate, 3 g fiber, 41 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.