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Chicken and Julienned Veggies

Name: Chicken and Julienned Veggies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 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

2 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

2 servings

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.

Chicken and Julienned Veggies Recipe photo by Taste of Home

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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.

Nutrition Facts

1 each: 261 calories, 9g fat (2g saturated fat), 74mg cholesterol, 955mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Chicken and Julienned Veggies

Ingredients

Directions

Nutrition Facts

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