Chicken with Roasted Pepper–Parmesan Sauce

Serves 4 • Gluten Free

• 4 teaspoons olive oil
• ½ small onion, chopped
• 1 garlic clove, chopped
• 1 (7-ounce) jar roasted red peppers (not oil-packed), drained
• 2 tablespoons grated Parmesan cheese
• ¾ teaspoon salt
• 4 tablespoons chopped fresh basil
• 4 (5-ounce) skinless boneless chicken breasts
• ½ teaspoon black pepper

1 To make sauce, heat 2 teaspoons of oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to food processor or blender. Add roasted red peppers and puree.

2 Return mixture to skillet. Add cheese and ¼ teaspoon of salt; bring just to a simmer. Transfer to bowl; wipe skillet clean. Stir 2 tablespoons of basil into sauce. Keep warm.

3 Sprinkle chicken with remaining 2 tablespoons basil, remaining ½ teaspoon salt, and black pepper. Heat remaining 2 teaspoons of oil in same skillet over medium heat. Add chicken and cook until browned and an instant-read thermometer inserted into chicken registers 165ºF, 4–5 minutes per side. Serve with sauce.

PER SERVING (1 CHICKEN BREAST AND 2 TABLESPOONS SAUCE): 249 Cal, 10 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 90 mg Chol, 684 mg Sod, 4 g Total Carb, 2 g Sugar, 1 g Fib, 34 g Prot, 70 mg Calc. PointsPlus value: 6

Cheddar-Chicken Quesadillas

Serves 4

• 2 teaspoons canola oil
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 garlic clove, minced
• ¼ teaspoon salt
• 1½ cups shredded cooked chicken breast
• ¾ cup shredded reduced-fat Cheddar cheese
• 1 jalapeño pepper, seeded and minced
• 4 (7-inch) whole wheat tortillas
• ½ cup light sour cream
• ½ cup fat-free salsa

1 Heat oil in large skillet over medium-high heat. Add onion, bell pepper, garlic, and salt and cook, stirring occasionally, until tender, about 8 minutes.

2 Sprinkle one-quarter of vegetables, chicken, cheese, and jalapeño on half of each tortilla. Fold unfilled half of each tortilla over filling, pressing down lightly.

3 Wipe out skillet and spray with nonstick spray; set over medium heat. Cook quesadillas, one at a time, until crisp and heated through, about 3 minutes per side. Serve with sour cream and salsa.

PER SERVING (1 QUESADILLA, 2 TABLESPOONS SOUR CREAM, AND 2 TABLESPOONS SALSA): 303 Cal, 13 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 64 mg Chol, 731 mg Sod, 22 g Total Carb, 3 g Sugar, 4 g Fib, 26 g Prot, 213 mg Calc. PointsPlus value: 8