Creamy Chicken and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp canola oil2 chicken breasts1 1/2cup fresh or frozen broccoli1 1/2 cup fresh or frozen cauliflower1 cup fresh or frozen carrots (cut up)1 can Campbell's low fat cream of broccoli soup1 1/4 cups 1% milkBlack pepper to taste
heat oil in large skillet over medium-high heat.
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.
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.
Nutritional Info 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
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