Creamy Chicken & Veggie Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Boneless, skinless chicken breasts1 12 oz. pkg. frozen peas20 baby carrots, halved1 medium yellow onion, diced in large chunks1 can condensed 98% Fat Free Cream of Chicken soup1/2 cup skim milk1/2 cup waterBlack pepper and dried parsley to taste
Put carrots and onion in a skillet with the 1/2 cup of water, cover, and cook about 5 minutes. Cut the chicken into large chunks and add to skillet with soup, milk, and seasonings to taste.
Cover and cook over medium heat about 5 minutes, stirring occasionally. Add peas, cover and cook 5 more minutes or until chicken is no longer pink. More water may be added as needed to keep sauce from getting too thick.
Makes 6 servings about 1 cup each. This is great served with a green salad for a high protein/low fat and carbs meal! Very hearty and filling.
Number of Servings: 6
Recipe submitted by SparkPeople user KATPRAT.
Cover and cook over medium heat about 5 minutes, stirring occasionally. Add peas, cover and cook 5 more minutes or until chicken is no longer pink. More water may be added as needed to keep sauce from getting too thick.
Makes 6 servings about 1 cup each. This is great served with a green salad for a high protein/low fat and carbs meal! Very hearty and filling.
Number of Servings: 6
Recipe submitted by SparkPeople user KATPRAT.
Nutritional Info Amount Per Serving
- Calories: 242.7
- Total Fat: 3.3 g
- Cholesterol: 73.3 mg
- Sodium: 561.9 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 4.4 g
- Protein: 32.5 g
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