Chicken and Julienned Veggies Recipe

Nutrition Facts

  • One serving:
  • (1 chicken breast half with 2/3 cup vegetable mixture, calculated without spaghetti)
  • Calories:
  • 261
  • Fat:
  • 9 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 74 mg
  • Sodium:
  • 955 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 2 g
  • Protein:
  • 30 g
  • Diabetic Exchange:
  • 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.


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Chicken and Julienned Veggies

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Thyme seasons this quick skillet entree from Lois Crissman of Mansfield, Ohio. She serves the tender browned chicken breasts, colorful sliced carrot and zucchini and savory sauce over spaghetti for a pleasing pasta meal.

SERVINGS: 2

CATEGORY: Lower Fat

METHOD: Stovetop - One-Dish

TIME: Prep/Total Time: 20 min.

Ingredients:

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons olive oil
  • 1/2 cup plus 2 tablespoons reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1/4 cup fat-free milk
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 medium carrot, julienned
  • 1 cup julienned zucchini
  • Hot cooked spaghetti, optional

Directions:

In a nonstick skillet, brown chicken in oil. In a bowl, combine the soup, milk, thyme, salt and pepper until smooth; pour over chicken. Add carrot. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. Add zucchini; cover and simmer 5 minutes longer or until chicken is no longer pink. Serve over spaghetti if desired. Yield: 2 servings.

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