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Chicken and Julienned Veggies Recipe
Chicken and Julienned Veggies Recipe photo by Taste of Home

Chicken and Julienned Veggies Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Chicken and Julienned Veggies in Light & Tasty December/January 2003, p54

Nutritional Facts

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.

Full-Bodied White Wine

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

Reviews for Chicken and Julienned Veggies

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MY REVIEW
Reviewed Oct. 30, 2009

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.

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