Chicken thigh W/ vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Chicken Thigh, 1 thigh, bone and skin removed Cream of Mushroom Soup, .25 cup Cheddar Cheese, .25 cup, shredded Asparagus, fresh, 3 spear, medium (5-1/4" to 7" long) Broccoli, fresh, 0.5 cup, chopped or diced Salt, 1 dash Pepper, black, 1 dash *Margarine, 70% vegetable oil spread, 1 tbsp Pecans, .12 cup, chopped Onions, raw, 1 tbsp chopped
Start chicken thigh cooking in small skillet with 1/2 tsp. of margarine or vegetable oil.
In larger skillet, add 1/2 tsp. vegetable oil and onions on high heat for two minutes sautee quickly. When onions are clear, add chopped broccoli florets and pecans and keep moving in skillet for another five minutes. Flip chicken thigh over. Add apsaragus to vegetables to cook for two minutes and add salt and pepper. Remove from heat. Pour mushroom soup over chicken thigh in pan and allow to heat for about two minutes or until bubbling. Top with cheddar cheese. Plate vegetables and chicken and eat.
Makes ONE serving.
Number of Servings: 1
Recipe submitted by SparkPeople user STACY_LEE.
In larger skillet, add 1/2 tsp. vegetable oil and onions on high heat for two minutes sautee quickly. When onions are clear, add chopped broccoli florets and pecans and keep moving in skillet for another five minutes. Flip chicken thigh over. Add apsaragus to vegetables to cook for two minutes and add salt and pepper. Remove from heat. Pour mushroom soup over chicken thigh in pan and allow to heat for about two minutes or until bubbling. Top with cheddar cheese. Plate vegetables and chicken and eat.
Makes ONE serving.
Number of Servings: 1
Recipe submitted by SparkPeople user STACY_LEE.
Nutritional Info Amount Per Serving
- Calories: 462.0
- Total Fat: 36.0 g
- Cholesterol: 86.9 mg
- Sodium: 905.7 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.9 g
- Protein: 25.5 g
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