CHICKEN IN CREAMY TOMATO CHEESE SAUCE
Chicken swimming in an
incredibly rich, creamy and tasty tomato cheese sauce. I served it alongside roasted broccoli, fried
tomato and Faux Brown Rice and Beans for a most satisfying meal. I'll share the brown "rice" recipe in the next post. Cauli-rice is rather unsubstantial compared to real rice and that's the problem. People can still feel deprived using it as a substitute. However, when you add something like black beans or cooked quinoa or even some wild rice to the caul-rice, now you have a dish that is really much more substantial-tasting and thus more satisfying.
Creamy Tomato Cheese Sauce:
1 small onion, finely chopped
1 tbsp oil (15 mL)
2 cloves garlic, finely
minced
3/4 cup
Chicken Stock (175 mL)
3/4 cup
heavy cream (175 mL)
1 cup shredded Monterey
Jack (250 mL)
cheese
1/4 cup
Parmesan cheese (60 mL)
2 tbsp tomato paste (30 mL)
2 tsp dried parsley (10 mL)
1/4 tsp
black pepper (1 mL)
Chicken:
4 large boneless chicken
breasts
1/2 tsp
seasoning salt (3 mL)
2 tbsp olive oil (30 mL)
1/2 cup
Chicken Stock (125 mL)
1 tsp cornstarch (5 mL)
Creamy Tomato
Cheese Sauce: In large frying pan, sauté onion in olive oil
over medium heat until turning brown.
Add garlic and stir-fry 2 minutes longer. Stir in Chicken Stock, cream, Monterey Jack
cheese, Parmesan cheese, tomato paste, parsley and pepper. Cook until hot and cheeses have melted. Set aside.
Chicken: Rinse chicken
breasts and cut into large chunks. In small bowl, combine Gluten-Free Bake Mix and seasoning salt. In large bowl, place chicken chunks and toss with
dry ingredients.
In large nonstick,
frying pan, fry chicken in 2 tbsp olive oil (30 mL) over medium heat 3
minutes. Turn chicken pieces over and
fry another 3 minutes. Add Chicken
Stock. Cover and cook another 4
minutes. Remove chicken pieces with
slotted spoon and place in Creamy Tomato Cheese Sauce. Stir cornstarch into 1/2 cup (125 mL) of the liquid from cooking
the chicken and add to the pan with the chicken and sauce. Cook another 2
minutes until heated through and sauce has thickened. Serve with Faux Brown Rice and Beans.
Yield:
4 to 6 servings
1
serving
558.4/372.3
calories
41.7/27.8
g protein
39.7/26.5
g fat
6.9/4.5
g carbs
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For other great Low-Carb, Gluten-Free
recipes by the team & me: