Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 12 ounces (about 3) chicken breasts, (cut up into bite size pieces)
  • 1/2 teaspoon dried oregano
  • salt and fresh ground pepper (to taste)
  • 1/4 cup white wine
  • 1/2 cup low sodium chicken broth
  • 2 cups marinara sauce
  • 3 ounces reduced fat cream cheese (cut up in chunks)
  • 2 zucchini (sliced into half moons)
  • 1 box (9 ounces) frozen cheese tortellini
  • 4 slices fresh mozzarella
  • 2 tablespoons fresh basil ribbons (for garnish)

Instruction

  • Heat olive oil in a large skillet.
  • Add garlic and cook for 30 seconds.
  • Add chicken pieces; season with oregano, salt and pepper.
  • Cook for 4 to 5 minutes, or until chicken is browned and cooked through.
  • Remove chicken from skillet and set aside.
  • In a mixing bowl, combine wine and chicken broth; stir until well incorporated.
  • Add marinara sauce and cream cheese to the skillet; cook over medium-high heat until cheese is melted and everything is well combined.
  • Slowly whisk in the prepared chicken broth mixture; whisk until incorporated.
  • Add chicken back in to the skillet; stir in the prepared zucchini and the tortellini.
  • Reduce heat to medium-low; cover and cook for 10 to 11 minutes or until pasta is done. 
  • Remove from heat and arrange slices of fresh mozzarella over the top.
  • Set under the broiler for 1 to 2 minutes, or until cheese on top is melted.
  • Garnish with ribbons of basil.
  • Serve.