Creamy Chicken and Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 package boneless, skinless chicken tenderloins4 oz Neufchatel cheese1/2 cup Italian dressing2 Tbsp 1% milk1 bag frozen Bird's Eye vegetables (like California blend)1 Tbsp butter
Chop tenderloins into bite-size pieces.
Melt butter in large saute pan on medium heat. Add chicken and cook until no longer pink.
While chicken is cooking, mix neufchatel cheese, milk and Italian dressing until creamy. I microwaved mine for about 20-30 seconds to help soften the cheese.
Once chicken is cooked, add veggies and pour in cheese mixture. Continue cooking on medium-low heat until veggies are al dente.
Serving Size: Makes 3 2-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user KRR2312.
Melt butter in large saute pan on medium heat. Add chicken and cook until no longer pink.
While chicken is cooking, mix neufchatel cheese, milk and Italian dressing until creamy. I microwaved mine for about 20-30 seconds to help soften the cheese.
Once chicken is cooked, add veggies and pour in cheese mixture. Continue cooking on medium-low heat until veggies are al dente.
Serving Size: Makes 3 2-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user KRR2312.
Nutritional Info Amount Per Serving
- Calories: 375.8
- Total Fat: 23.6 g
- Cholesterol: 107.6 mg
- Sodium: 1,125.2 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.7 g
- Protein: 35.1 g
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