Saturday, September 17, 2016

Recipe: Creamy Buffalo Chicken with rice

So, for what it's worth, I'm loosely following an eating protocol that has me cycling between low-carb days and low-fat days. Today was a low-fat day, and this made a nice creamy entree that was as well-liked by my wife as it was by me.

3 chicken breasts
1/2 c. chicken broth
8 oz fat free cream cheese
1/3 c. Red Hot sauce
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
optional: low-fat ranch dressing or ranch seasoning

To keep the fat down, I cook the chicken breasts in a covered pan with the chicken broth. I cook them for a while, turn them over, and then cut them in half and put the raw middle down to finish cooking.

Remove the chicken and allow to cool enough to cut or shred. Meanwhile, to the remaining chicken broth add the cream cheese and red hot and stir until melted. Add the spices and the cut up or shredded chicken. stir to heat through.

Serve over rice.