Cilantro Cream Chicken, Salad

Cilantro Cream Chicken, Salad

Cilantro Cream Chicken and Tossed Green Salad
Serves 4
9 points per serving plus salad dressing of your choice.
Approximate cost for this meal: $7

1 lb boneless, skinless chicken breasts cut into bite size pieces
3/4 cup fat free half and half
3 oz. reduced fat cream cheese
2 Tablespoons olive oil
1 red bell pepper, sliced
1 medium onion, sliced
2 Tablespoons fresh lime juice
1/2 cup cilantro leaves, coarsely chopped
1/8 teaspoon cayenne pepper
I used 1/4 teaspoon red pepper flakes this time. It was just as good.
6 oz. uncooked whole wheat pasta
I used penne rigate this time but I've used just about all types. They all work.

Bring a large pot of water to boil and cook pasta according to package directions.

While pasta cooks:
In a large skillet on medium high heat add 1 Tablespoon olive oil. When the skillet is nice and hot add the chicken. Season with salt and cayenne pepper. Cook 2 -3 minutes, browning on all sides.
Remove the chicken from skillet and set aside.
Add remaining 1 Tablespoon olive oil to same skillet.
Add onions and peppers. Cook stirring often till vegetables are crisp tender and beginning to brown. About 5 minutes.
Add reserved chicken, cream cheese, half and half, lime juice and cilantro to the veggies in the skillet. Cook and stir till cream cheese has melted and ingredients are well combined.
Reduce heat, cover and simmer 5 minutes.

Add cooked and drained pasta to chicken and sauce. Stir to combine. Allow to stand about 5 minutes and the sauce will thicken.

One serving is 1 1/2 cups of the cilantro cream chicken.
Serve with tossed salad.