Chicken and Broccoli - Holly Clegg's Trim & Terrific cookbook
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups Broccoli Florets1 Red Bell Pepper1 Onion1 lb Chicken Breast, cut into strips1 (10.75 oz) Cream of Chicken Soup* (98% fat free)1/2 cup Water1 tsp Dried Basil(cookbook calls for Cream of Broccoli soup, but this is calculated with cream of chicken because thats what we use)Optional: 1/2 cup shredded, reduced-fat cheddar cheese
in a large, non-stick skillet coasted with Pam spray, stir-fry the broccoli, red pepper and onion until crisp-tender, about 4 minutes.
Remove the vegetables from the skillet, set aside.
Coat the pan again with PAM and add the chicken. Stir-fry until no longer pink, about 6 minutes. Add the soup, water, and basil. Mix well. Stir in the pepper mixture. Bring to a boil; reduce heat, and cook for 10 minutes. Optional Add the cheese, stirring until the cheese is melted. (recipe is not calculated with cheese)
To Prepare and Eat Now: Eat when ready.
To Freeze: Cool to room temp, wrap, label, freeze. Recommended freeing timeL up to 3 months.
To Prepare After Freezing: Remove from freezer to defrost. Reheat in a non-stick skillet over a low heat.
Number of Servings: 4
Recipe submitted by SparkPeople user SHYTEETEE.
Remove the vegetables from the skillet, set aside.
Coat the pan again with PAM and add the chicken. Stir-fry until no longer pink, about 6 minutes. Add the soup, water, and basil. Mix well. Stir in the pepper mixture. Bring to a boil; reduce heat, and cook for 10 minutes. Optional Add the cheese, stirring until the cheese is melted. (recipe is not calculated with cheese)
To Prepare and Eat Now: Eat when ready.
To Freeze: Cool to room temp, wrap, label, freeze. Recommended freeing timeL up to 3 months.
To Prepare After Freezing: Remove from freezer to defrost. Reheat in a non-stick skillet over a low heat.
Number of Servings: 4
Recipe submitted by SparkPeople user SHYTEETEE.
Nutritional Info Amount Per Serving
- Calories: 214.9
- Total Fat: 3.5 g
- Cholesterol: 72.5 mg
- Sodium: 495.7 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 4.4 g
- Protein: 30.7 g
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