WeightWatchers Creamy Italian Chicken Skillet recipe

5 Green/3 Blue Points

Ingredients:
1 pound chicken breast cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
1 medium zucchini, halved lengthwise and thinly sliced
½ cup chopped onion
⅓ cup dry white wine
1 (15-ounce) can no-salt-added diced tomatoes
2 ounces fat free cream cheese, cut into cubes
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ cup chopped fresh basil

Directions:
1. Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F. Transfer to a plate
2. Add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 2 minutes. Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
3. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes.
4. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil.

Serves 4

Recipe source: Weight Watchers Recipes and Support Group / Facebook

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