There’s a certain level of satisfaction from making a dish this creamy that is secretly so very light. It’s restaurant quality, yet lacking the sheer amount of cream you’d expect from this amount of flavor.This dish is over 1,400 calories at Buca di Beppo®, mine is under 300 leaving room for pasta. It is truly a wow dish that is as glorious as its name implies. I like to serve the leftover sauce with whole grain pasta which adds about 200 calories per serving, but it would be equally good over steamed broccoli.
Makes 4 servings
1 tbsp. olive oil
2 boneless, skinless chicken breasts, trimmed
½ cup white whole wheat flour
3 oz. white wine
4 garlic cloves, chopped
½ tsp. crushed red pepper
8 oz. Alfredo (recipe below)
2 oz. sun-dried tomatoes, chopped
¼ cup part-skim mozzarella cheese
2 tsp. fresh Italian flat-leaf parsley, chopped
Preheat oven to 425. Heat oil in large sauté pan set over medium-high heat. Season the chicken breasts with salt and dredge in flour. Sauté until browned on both sides, about 3 minutes per side. Remove from pan.
Add the wine and scrape up all the browned bits. Return the chicken to the pan, cover and cook until the chicken is no longer pink and has reached an internal temperature of 165F, remove from pan and cover
Add in the garlic and crushed red pepper and reduce the heat to low. Stir in the Alfredo sauce and sun-dried tomatoes. Place ½ of the sauce in a small baking dish. Reserve some of the sun-dried tomatoes. Slice the chicken and add to the baking dish. Sprinkle the mozzarella on top. Bake until the cheese is bubbling.
Serve the chicken topped with reserved sun-dried tomatoes, and garnished with parsley. Serve remaining sauce with pasta or vegetables, if desired.
Put that jar down! This is better than any jarred Alfredo you can buy, they don’t even taste like Alfredo. Alfredo sauce has cream, butter, and parmesan, sometimes garlic, and pepper. The original had no cream, but only butter and parmesan. This one relies on my star equalizer, Greek yogurt, to add the creamy whiteness to the sauce.
Make sure to slowly temper in the Greek yogurt off heat or it will break. Once tempered in, it works fine for making a more complex sauce with wine or tomatoes which don’t play nice with yogurt on their own.
Makes about 2 cups
1 tbsp. unsalted butter
3 garlic cloves, minced
1 cup chicken broth
Pinch of freshly ground nutmeg
¾ cup parmigiano reggiano, grated
¾ cup Greek yogurt
Freshly ground pepper
Melt butter over medium heat in a small pot. Add the garlic and cook, stirring, for 2 minutes until fragrant. Combine the cornstarch, nutmeg, and chicken broth until uniform, add to the pot, raise heat to medium-high, and heat to boiling. Whisk in the parmesan until melted. Remove from heat and let it cool a bit. Whisk in the yogurt and season with salt and pepper. Store Alfredo for up to a week in the fridge.
Nutritional Information for Alfredo Sauce
|Calories per Serving||119|
Nutritional Information for Chicken Gloriosa
|Calories per Serving||297|