help morphing a high fat recipie into a lower fat version...

Chicken Castellina- what I had at Olive Garden last Monday- or as close as it could get for a recipie. How would I make this lower calorie or is it a sin to make it so?
The main things I liked about the recipie were the artichokes, the chicken and the creamyness... the bacon and mushrooms were a bonus. I really was looking on the menu for a pesto based sauce dish... the waiter suggested this one.
recipie found on.....
http://www.thatsmyhome.com/venettos/chicken-castellina.htm
Sauce
2 oz. Pancetta (or bacon), diced
3 oz. Butter, cubed
1 tsp. Garlic, chopped
2 oz. Sun-dried tomatoes, diced
12 oz. Heavy cream
12 oz. Milk
1 oz. Cornstarch
2 oz. Grated Parmesan
3 oz. Smoked Gouda, chopped
3 oz. Mushrooms, sliced
8 1/2 oz. Can sliced artichokes, drained
1 Tbsp. Fresh rosemary, chopped
1/2 tsp. Salt
1/4 tsp. Pepper

Chicken
1 1/2 lbs. Skinless boneless chicken breasts, cut in 1 to 1-1/2-inch pieces
6 oz. Flour
1/4 tsp. Salt
1/4 tsp. Pepper
1 1/2 oz. Olive oil
2 oz. White wine
1 1/2 lbs. Cooked pasta
Fresh parsley, chopped

Sauce Preparation

In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark).

Lower heat, add butter and melt.

Add garlic and sun-dried tomatoes.

Sauté for approximately one minute stirring frequently (do not brown).

Whisk in cream, milk and cornstarch. Raise heat to medium/high.

Whisk in Parmesan and Gouda.

Once cheese melts, add remaining ingredients and bring to a boil stirring continuously.

Remove from heat and let stand uncovered.

Chicken Preparation

Mix flour with salt and pepper. Coat chicken in seasoned flour, shake off excess flour.

Heat olive oil in large sauté pan.

Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165° F.
Begin pasta in a separate pot according to package directions.

Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated.

Once reduced, add sauce and bring to a boil on medium/high heat

Place 6 oz of cooked pasta on each plate.

Evenly distribute chicken and sauce over pasta.

Garnish with chopped parsley.

Serves 4.

Link

Fri. Mar 10, 3:39pm

Related Content: How To Lose Weight- The Basics Weight Watchers Points System The Fat Smash Diet The Eat To Live Diet The Beck Diet Solution How To Get The Motivation To Lose Weight		How To Be Successful Using PEERtrainer How To Burn Fat Online Weight Loss Support- How It Works Does Green Tea Help You Lose Weight? Tips On Using PEERtrainer Visit The PEERtrainer Community Diet and Fitness Resources
Fitness Weight Watchers Meetings Learning To Inspire Others: You Already Are Writing Down Your Daily Workouts Spending Money On A Personal Trainer? How I Became A Marathon Runner		Preventive Health How To Prevent Injuries During Your Workout Flu Season: Should You Take The Flu Shot? Are You Really Ready To Start PEERtrainer? Super Foods That Can Boost Your Energy Reversing Disease Through Nutrition
New Diet and Fitness Articles: Weight Watchers Points Plus How To Adjust Your Body To Exercise New: Weight Watchers Momentum Program New: PEERtrainer Blog Archive Review Of The New Weight Watchers Momentum Program		Weight Loss Motivation by Joshua Wayne: Why Simple Goal Setting Is Not Enough How To Delay Short Term Gratification How To Stay Motivated How To Exercise With A Busy Schedule
Real World Nutrition and Fitness Questions Can Weight Lifting Help You Lose Weight? Are Protein Drinks Safe? Nutrition As Medicine?		Everyday Weight Loss Tips How To Eat Healthy At A Party How To Eat Out And Still Lose Weight The Three Bite Rule Tips On How To Stop A Binge