Makeover Italian Chicken Recipe

4.5 4 5
Makeover Italian Chicken Recipe
Makeover Italian Chicken Recipe photo by Taste of Home
Publisher Photo

Makeover Italian Chicken Recipe

Read Reviews
4.5 4 5
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 13x9-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 thermometer reads 170°.
Meanwhile, cook noodles according to package directions; drain. Serve with chicken and sauce; sprinkle with chives. Yield: 6 servings.
Originally published as Makeover Italian Chicken in Healthy Cooking April/May 2010, p21

Nutritional Facts

1 each: 417 calories, 16g fat (8g saturated fat), 133mg cholesterol, 860mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 41g protein.

  • 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
  1. 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.
  2. Sprinkle chicken with salad dressing mix. In the same skillet, brown chicken on both sides. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir the soup, cream cheese, wine, milk and reserved mushrooms into skillet; heat through. Spoon over chicken.
  3. Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°.
  4. Meanwhile, cook noodles according to package directions; drain. Serve with chicken and sauce; sprinkle with chives. Yield: 6 servings.
Originally published as Makeover Italian Chicken in Healthy Cooking April/May 2010, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMakeover Italian Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lmmanda User ID: 1101093 118066
Reviewed Oct. 15, 2014

"Great flavor. I omitted the mushrooms since my husband doesn't like them. I did add about 1/2 t salt to the sauce to give it a little extra flavor. I also used the entire packet of Italian dressing mix, what I didn't sprinkle on the chicken I added to the sauce."

MY REVIEW
jwasson User ID: 4886362 128845
Reviewed Apr. 27, 2012

"This was so good! I couldn't find the cream cheese it called for so used an italian cheese version from Philadelphia & it was delicious! The mushrooms really took it up a notch."

MY REVIEW
jlee6300 User ID: 4203186 110429
Reviewed Feb. 6, 2011

"This recipe is very similar to a favorite recipe in our family called chicken and Sauce. It was the first meal I made my husband after we got married and we fell in love with it. The problem was the original was so fattening though that I hardly ever made it anymore. Now we are able to enjoy this recipe and not feel so guilty when we eat it."

MY REVIEW
Kekrs18 User ID: 1699980 171676
Reviewed Mar. 26, 2010

"My hubby was very skeptical after looking at the picture. BUT, he was in love after the first bite! Both my 5 and 2 year olds loved it too! It was easy to make. The only thing I did differently was I cut the chicken breast length-wise so it was thinner and therefore cooked quicker. Because I did that I needed to make more noodles. I covered the dish with foil since I didn't have an oven safe lid. Covering it is very important."

Loading Image