Chicken Breast in Parma Rosa Sauce

This sounds fancy, but it's definitely not! This is a last-minute, throw-together meal for nights when Matt and I both work late. I'm definitely about convenience some evenings! I served mine over rice (you could substitute pasta) with a side of sauteed baby green beans.

Ingredients:
1 lb Boneless Skinless Chicken Breast trimmed of fat and cut into bite-size pieces
1 Package Parma Rosa Sauce Mix (dry packet-- I purchased at Aldi near the chili mix packets)
1 1/4 cups Skim Milk
1 Tbs Brummel and Brown Yogurt Spread (or other low-fat margarine spread)
2 Tsp Extra Virgin Olive Oil
Pepper to taste

Directions:
Add 2 Tsp of EVOO to skillet.  Add chicken pieces and sprinkle with pepper to taste.  Cook until chicken is no longer pink and slightly browned on the outside.  Remove chicken and set aside.  In the skillet whisk together sauce packet and skim milk.  Add Brummel and Brown spread. Bring to a boil. Reduce heat and simmer until thickened, about 4 minutes. Add chicken to sauce and cook until warm. Serve or rice or pasta.

Yields 4 servings at 6 weight watcher points per serving (for chicken and sauce only. Add additional points for rice or pasta)