Chicken and saucy veggies

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 139.7
  • Total Fat: 5.6 g
  • Cholesterol: 26.7 mg
  • Sodium: 771.7 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 12.5 g

View full nutritional breakdown of Chicken and saucy veggies calories by ingredient
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Number of Servings: 6


    2 TBSP Olive Oil
    2 Chicken breast cut into bite size pieces
    1/2 onion, chopped
    1 cup of celery, chopped
    6 oz of carrots, sliced thinly
    3 cloves of garlic, grated
    1 tsp of grated ginger
    1 cup of sun dried tomatoes
    2 cups of Beef (or Chicken) stock
    Tsp each of Paprika, basil, sage, curry
    Salt and Pepper to taste

    1 TBSP of Cornstarch
    1/2 cup water


Makes 6 heaping servings (about 2 serving spoons each).

Preheat a deep pot for pasta on the stove for a few minutes, then add 2 TBSP of oil. Add chicken that has been diced up into small pieces. Cook for a few minutes until Chicken is browned.

Add cut up veggies and spices and simmer for a 5-8 minutes or until soft. When soft add 2 Cups of Beef (or Chicken Broth) and bring to a boil.

As you wait for the mixture to come to a boil place 1 TBSP of cornstarch with 1/2 cup of water and wisk until smooth. Once pot comes to a boil add cornstarch mixture to pot.

After mixture has thickened, turn to low heat.

Serve over rice or your favorite pasta.

Number of Servings: 6

Recipe submitted by SparkPeople user GHFAN396.

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