- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 249.6
- Total Fat: 5.8 g
- Cholesterol: 64.5 mg
- Sodium: 540.3 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.5 g
- Protein: 29.4 g
Creamy Chicken and VegetablesSubmitted by: BRANDIG7
IntroductionThis dish tastes so good it's hard to believe it's good for you! This dish tastes so good it's hard to believe it's good for you!
2 tsp canola oil
2 chicken breasts
1 1/2cup fresh or frozen broccoli
1 1/2 cup fresh or frozen cauliflower
1 cup fresh or frozen carrots (cut up)
1 can Campbell's low fat cream of broccoli soup
1 1/4 cups 1% milk
Black pepper to taste
cut chicken into bite-size chunks
place chicken in skillet and cook until no longer pink.
mix together the broccoli soup and the milk (stir it well to make sure there are no lumps)
add vegetables and soup mixture to the chicken in the skillet. Add black pepper
reduce heat, cover and simmer 5-10 minutes until vegetables are tender and chicken is cooked through.
Serve over rice or pasta
Makes 4 servings - about 1.5 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user BRANDIG7.