Directions:
- In 10-inch skillet, with wire whisk, mix milk and cornstarch until blended; heat to boiling over high heat, stirring mixture frequently. Reduce heat to medium and cook, stirring constantly until sauce has thickened slightly, about 1 minute.
- Meanwhile, slice each tomato in half, cut chicken into 1/2 inch pieces, and shred cheese.
- When sauce is heated, add salt, thyme, chives, tomatoes, chicken, cheeze, and pepper with heat-safe spatula. Stir mixture over med-high heat until heated through.
- To serve, place 2 English muffin halfves on each of four dinner plates. Spoon chicken mixture on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 504.63 Kcal (2113 kJ) | ||
| Calories from fat | 190.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.21g | 33% | |
|---|---|---|---|
| Cholesterol | 71.3mg | 24% | |
| Sodium | 860.36mg | 36% | |
| Potassium | 562.33mg | 12% | |
| Total Carbs | 48.9g | 16% | |
| Sugars | 6.82g | 27% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 30.03g | 60% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 2.5mg | 14% | |
| Calcium | 518.5mg | 52% | |
| Amount Per 100 g | |||
| Calories | 168.12 Kcal (704 kJ) | ||
| Calories from fat | 63.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 33% | |
|---|---|---|---|
| Cholesterol | 23.75mg | 24% | |
| Sodium | 286.64mg | 36% | |
| Potassium | 187.35mg | 12% | |
| Total Carbs | 16.29g | 16% | |
| Sugars | 2.27g | 27% | |
| Dietary Fiber | 1.04g | 13% | |
| Protein | 10g | 60% | |
| Vitamin C | 2.4mg | 12% | |
| Iron | 0.8mg | 14% | |
| Calcium | 172.7mg | 52% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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