Chicken and Julienned Veggies Recipe

Chicken and Julienned Veggies Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Chicken and Julienned Veggies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken and Julienned Veggies Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

5 15 20

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.

Nutritional Analysis: One serving (1 chicken breast half with 2/3 cup vegetable mixture, calculated without spaghetti) equals 261 calories, 9 g fat (2 g saturated fat), 74 mg cholesterol, 955 mg sodium, 13 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Chicken and Julienned Veggies in Light & Tasty December/January 2003, p54

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken and Julienned Veggies

Chicken and Julienned Veggies

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Oct. 30, 2009 by Grammy5

Other than being high is sodium this was very good. Quick and easy. I eliminated the 1/4 teaspoon salt and it was still very tasty. Will make this again.