8 oz. chicken breast
1 Tbsp. unsalted butter
2 garlic cloves
3 oz. whole wheat pasta of choice
1/2 cup yellow onion, chopped
1/2 cup sliced mushrooms
1 cup non fat evaporated milk
1 cup fat free half and half
3 Tbsp. of Parmesan cheese
1/2 cup Colby & Monterrey Jack cheese
In a large skillet over medium heat combine chicken, 1/2 tablespoon of butter, garlic and seasonings of choice. Cook until chicken is no longer pink inside. Remove from skillet and set aside. Cook pasta according to package instructions and set aside.
In the same skillet, melt 1/2 tablespoon of butter and add mushrooms, onions and cook until transparent. Slowly add evaporated milk and half and half, stirring until creamy. Add Parmesan and Colby Monterrey Jack cheeses; stir until cheese is melted. Add chicken mixture and mix well. Serve over cooked pasta.
Nutrition Information Per Serving (Makes 2 Servings): Calories – 360; Total Fat – 15 grams; Saturated Fat – 7 grams; Cholesterol – 60 milligrams; Sodium – 340; Total Carbohydrate – 32 grams; Dietary Fiber – 2.5 grams; Protein – 25 grams