Low Calorie Parmesan Chicken With Tomato Cream Sauce

Total Time
Prep 15 mins
Cook 30 mins

low calorie version of a nomally high calorie dish(but tastes so good your tastebuds won't believe the calorie count!) I usually make a double batch of the sauce and freeze it, then the next time I make this I only have the chicken and pasta to prepare.Great recipe, even my finicky husband and child will eat this!

Ingredients Nutrition


  1. For Tomato Cream sauce:.
  2. Heat oil in a non-stick saucepan over medium heat until hot.
  3. Add garlic, saute until tender.(do not brown! it makes the garlic bitter).
  4. Add cans of tomato and next 5 ingredients.
  5. Bring mixture to a boil.
  6. Reduce heat and simmer uncovered,20 minutes stirring occasionally.
  7. Combine milk and flour in a small bowl, stirring well with a whisk.
  8. Gradually add milk mixture to tomato sauce, stirring constantly.
  9. Cook, stirring constantly for 5 minutes until slightly thickened; stir in cheese.
  10. Set lid on pot and keep warm on low.
  11. For Parmesan chicken:.
  12. Preheat oven to 350 degrees.
  13. Combine milk and mustard,stirring with a whisk.
  14. Combine breadcrumbs and next 4 ingredients in a bowl.
  15. Dip chicken in milk mixture, then dredge in breadcrumb mixture.
  16. Lightly mist a baking sheet with cooking spray and place chicken on it.
  17. Bake for 15 minutes then flip chicken and bake for another 15 on other side.
  18. *With 10 minutes left for chicken to be done start cooking pasta.
  19. Place 1 cup pasta on each plate top with chicken breast.
  20. Ladle some tomato cream sauce over pasta and chicken.
  21. Sprinkle with a little extra Parmesan cheese.
  22. serve:).
Most Helpful

This was soooo good!!! My husband doesnt care for parmesan cheese so I substitued shredded Asiago (not to much different but a bit stronger in flavor) i also used 1/2 skim milk and 1/2 fat free half and half sooo good, thanks loved it!!!,

lwd338 July 28, 2011