My husband loves chicken, and this time he requested a creamy sauce with it, his take on beef stroganoff… Which it is a very delicious dish I might add, but that’s another recipe for another time… So I said why not let’s try it!
The chicken was really moist and delicious, the creamy sauce was full of flavor, I added a good amount of curry powder and a little nutmeg…
Also added a low fat sour cream and fresh baby spinach to make it semi healthy since the half and half is rich and full of delicious flavors on its own!
This dish could be served with either couscous, mixed vegetables, a salad, brown rice pilaf or whole wheat pasta!
lets just say it was a hit and approved by my picky eaters…
.6 lbs. chicken breast, boneless, skinless
.1 large onion sliced
.5 cloves chopped garlic
.1/2 tbsp. black pepper
.1/2 tsp. freshly grated nutmeg
.1 tbsp. and 1/2 tsp. salt divided
.3 cups half and half room temperature
.1 cup low fat sour cream room temperature
.4 tbsp. olive oil divided
.2 tbsp. unsalted butter divided
.1/2 tbsp. chopped fresh marjoram
.1/2 tsp. chopped fresh oregano
.1 tbsp. hot curry powder
.1 bag 5 oz. fresh baby spinach
.1 package of whole-wheat spaghetti
.2 tbsp. chopped green onions for garnish
Cut the chicken in to small bite size, heat half the olive oil and half of the butter in a large skillet on high heat, add part of the chicken in one single layer and brown, add some of the salt and pepper while the chicken is browning.
Remove on to a clean bowl and continue browning the rest with continuing adding some of the salt and pepper, you have to season each layer as you go on.
Add the rest of the olive oil and butter; add the onion and sauté until golden.
Add the rest of the salt and black pepper, add nutmeg, curry powder, and cook for few seconds.
Add the garlic, and cook for few seconds making sure not burn it.
Return all of the chicken back to the skillet and add chopped marjoram, chopped oregano, fresh spinach and cook for few minute until all the chicken is coated with the onion and spices and the spinach is welted.
Add half-and-half and bring to boil, lower the heat, and simmer until the sauce is thick and reduced by half, about 5-8 minutes.
Mix in the low-fat sour cream and cook for a minute just to heat it through.
Cook spaghetti according to package instructions, drain and add to the chicken mixture, mix well, garnish with green onions and serve. Enjoy!