A few years ago, my husband surprised me with a stovetop grill pan and I absolutely fell in love. It is perfect for chilly winter days or for grilling a quick dinner without the hassle of setting up the outdoor grill. (Or when we accidently run out of propane/charcoal) This lighter version of a creamy sauce was the perfect complement to the zesty flavor of the chicken and was easy to whip up for a quick weeknight dinner.
2 boneless, skinless chicken breasts, trimmed
¼ balsamic vinaigrette
½ lb whole wheat rotini (1/2 box)
1 ½ T light margarine
1/3 cup flour
1 ½ cups skim milk
1/3 cup white wine
Juice of 1 lemon
1 tsp garlic powder
1 tsp salt
½ tsp pepper
Parmesan cheese
Place chicken breasts in a large, resealable plastic bag; add vinaigrette and toss to combine. Refrigerate and marinade at least 4 hours.
Preheat indoor grill over medium heat (or outdoor grill if weather permits). Place marinated chicken on grill and discard remaining marinade. Grill about 8 minutes per side, until cooked through.
Meanwhile, prepare pasta per package directions.
Add margarine to a saucepan to melt over medium heat. Whisk in flour and cook for 1 minute. Whisk in milk, wine, lemon juice, garlic powder, salt and pepper. Stir constantly and bring to a boil over medium heat until sauce thickens.
Slice chicken thinly and serve atop pasta and sauce. Sprinkle with parmesan cheese.
*Recipe modified from Foodista
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