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Chicken and Julienned Veggies Recipe

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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.

This recipe is:

Healthy

Quick

Diabetic Friendly

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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.

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Reviews for Chicken and Julienned Veggies (1)

Chicken and Julienned Veggies

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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.