Chicken Ala King
- Number of Servings: 3
Ingredients
1/4 teaspoon salt, divided1/4 teaspoon dried rosemary1/8 teaspoon freshly ground black pepper1 1/2 cups mixed frozen vegetablesCooking spray10 oz can of white meat chicken2 slices center cut bacon1/2 cup thinly sliced shallots1/8 cup all-purpose flour1 cups skim milk1 1/2 oz shredded sharp provolone cheese3/4 oz grated fresh Parmesan cheese
Preheat oven to 425°.
Combine 1/4 teaspoon salt, rosemary, and pepper. Place veggies on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 15 minutes or until tender and lightly browned.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine veggie mixture, bacon, and shallots; set aside.
Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone and parmesan stirring until cheese melts.
Add veggies and chicken to cheese sauce. Serve over hot cooked noodles or toast.
Number of Servings: 3
Recipe submitted by SparkPeople user RZIMMERLI.
Combine 1/4 teaspoon salt, rosemary, and pepper. Place veggies on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 15 minutes or until tender and lightly browned.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine veggie mixture, bacon, and shallots; set aside.
Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone and parmesan stirring until cheese melts.
Add veggies and chicken to cheese sauce. Serve over hot cooked noodles or toast.
Number of Servings: 3
Recipe submitted by SparkPeople user RZIMMERLI.
Nutritional Info Amount Per Serving
- Calories: 271.2
- Total Fat: 8.2 g
- Cholesterol: 51.9 mg
- Sodium: 806.6 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 1.6 g
- Protein: 28.3 g
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