Chicken and Julienned Veggies
Light & Tasty
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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.