Lower fat Spicy Chicken Sauce/Dip

mmerry5

Do you like buffalo chicken dip, Chicken Riggies, or chicken Enchiladas? I adapted a recipe that could easily be adjusted for quite a few different dishes/dips. This recipe is for 2-3 people I think.

• Sauté 6-8 chicken tenderloins in one or two table spoons of Olive oil until no longer pink. (I spray the pan with olive oil when I want to cut back on fat.)
• Remove from pan and cut into 1 inch chunks. (Or shred if desired.)
• In same pan Sauté around ½ cup sliced or chopped peppers and ½ cup sliced or chopped onions.
• Add a few slices (I chop them up) of hot cherry peppers from a jar. (Or feel free to use fresh.)
• Once peppers and onions are cooked, add one 15oz can of tomato sauce.
• For a little more “chunk” add ½ - 1 cup Salsa or a small can of diced tomatoes.
• Once the tomato sauce has warmed add 3 tablespoons of Lowfat/NonFat/or ½ Greek yogurt Cream Cheese. Stir in the cream cheese of choice until it melts and turns the sauce a nice pink color.
• Add the cut or shredded chicken to the sauce and stir.

Serving suggestions:
1. Use as a dip for tortilla chips (similar to the buffalo chicken dip if you add enough hot peppers) Or choose a healthier “chip.”
2. Cook some Rigatoni (or pasta of choice) and toss in the sauce for “Chicken Riggies.” I use Atkins Penne pasta.
3. Fill a wrap and enjoy, or place in pan and bake it with a little more salsa and cheddar cheese for an easy Enchilada.

For the dip or enchiladas you may want to cook more chicken to make it a little thicker. For a single serving I’ve made it with just salsa and a table spoon of cream cheese with 3 cooked tenders. Still very yummy! This entire recipe (using 8oz chicken tenderloins and 3 tbs lowfat cream cheese) is only about 750 calories give or take. Not including any pasta, wraps or chips.

This has become one our favorite dishes. My family loves it!