Wednesday, March 3, 2010

Spicy Tex-Mex Chicken with Tomatillo Cream sauce

THIS WAS OMG DELICIOUS. just saying...

i got back from a week of eating and drinking non-stop in florida so i've been trying to go light on meals...and at least make an attempt to "healthy-fy" things. this meal does NOT taste light, but when you look at the ingredients, the only real fat is in the cheese. woop!

  • 2 chicken breasts, pounded
  • 1 red bell pepper, chopped
  • 1 white onion, chopped
  • chili powder
  • cumin
  • red pepper flakes
  • s&p
  • 2 tsps fat free cream cheese**
  • 2 tbsp tomatillo salsa, already prepared (i use harris teeter brand)
  • 1/2 box reduced sodium, 98% fat free chicken broth
  • 2 pinches of shredded mexican cheese
  • sprinkle of cilantro

spray deep skillet pan with cooking spray. heat pan on high. add ingredients through s&p to pan. add as much or as little spice as you'd like. i like spicy. so a lot. wait until chicken browns on one side, flip. add chicken broth, and cover to steam/cook through.

while that is cooking up, in a small pan, add softened cream cheese, tomatillo salsa, a pinch of shredded cheese and about a tbsp of chicken broth. heat until all ingredients are all melted together. add more chicken broth if you want a thinner sauce. season with s&p.

once the chicken is done, serve with veggies. top with cream sauce and add that extra pinch of cheese to melt on top. garnish with cilantro.

a;sldfjal;fajkfl;ajk LOVE THIS. making it again soon.

** i used cream cheese because my fat free sour cream expired in january. woops. next time i'll use sour cream for a more smooth sauce.

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