Printable | Taste of Home

Chicken and Julienned Veggies

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

In a nonstick skillet, brown chicken in oil. In a bowl, combine the
soup, milk, thyme, salt and pepper until smooth; pour over chicken.

Printed from tasteofhome.com Nov 21, 2008

-----------------------Fold------------------------

Chicken and Julienned Veggies cont.

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.