I made this all in one shot but it could easily be 2 meals…it was delicious!!
1½ pounds boneless skinless chicken breast tenderloins
1 tablespoon Rustic Herb Seasoning**
2 tablespoons olive oil
1 (8 ounce) package sliced baby bella mushrooms, optional
1 cup half & half or 2% milk
½ cup reduced sodium chicken broth
1 packet Caramelized Onion & Mushroom Warm Dip Mix **
1 (8 ounce) package cream cheese, cubed
**order at http://www.SimplyKimberS.com
Sprinkle chicken with Rustic Herb Seasoning; salt and pepper as desired. In large skillet, heat oil over medium-high heat.
Add chicken to skillet; saute until browned on both sides and internal temperature reaches 165°F on an instant-read food thermometer, about 6-8 minutes. Remove from skillet; keep warm.
Add mushrooms to skillet; saute until softened and lightly browned, about 4-5 minutes. Stir in half & half, chicken broth and Caramelized Onion & Mushroom Warm Dip Mix.
Bring to a simmer (do not boil); reduce heat and simmer 3-4 minutes or until slightly thickened. Stir in cream cheese until melted. Salt and pepper as desired. Serve sauce over chicken.
Makes 6 servings or 4 servings + 2 leftover servings. Serve with Parmesan Roasted Broccoli.
For remix Creamy Chicken Pasta recipe: Place 2 servings of chicken and sauce in a storage container. Refrigerate up to 2 days.
Make ahead & freeze: Combine step 1 ingredients in a quart freezer bag. Place in a gallon freezer bag with unopened Caramelized Onion & Mushroom Warm Dip Mix. Seal well, label and freeze. Thaw completely. Continue with step 1.
Creamy Chicken Pasta
2 servings leftover Creamy Sauteed Chicken and Sauce, chopped (see recipe link below)
2 cups cooked pasta (such as penne, rotini, bowtie)
1 medium tomato, seeded and chopped
2/3 cup shredded mozzrella cheese
This is a leftovers suggestion for Creamy Sauteed Chicken.
Preheat oven to 375°F. In medium bowl, combine chopped chicken, mushroom sauce, pasta and tomatoes. Salt and pepper as desired.
Divide between 2 greased individual casserole dishes. Sprinkle with cheese.
Bake 20-25 minutes or until heated through and cheese is melted.
Makes 2 servings.
Work lunch suggestion: Prepare step 1; divide between 2 microwave-safe greased individual casserole dishes. Refrigerate up to 2 days. Microwave, loosely covered, on HIGH 2-3 minutes or until heated through.