Chicken and Julienned Veggies Recipe

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Ingredients:

Serving

2 boneless skinless chicken breast halves (4 oz each)
2 tsp olive oil
1/2 cup plus 2 tbsp reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/4 cup fat-free milk
1/4 tsp dried thyme
1/4 tsp salt
1/8 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	197.27 Kcal (826 kJ)
Calories from fat	91.49 Kcal
		% Daily Value*
Total Fat	10.17g	16%
Cholesterol	38.49mg	13%
Sodium	953.84mg	40%
Potassium	348.45mg	7%
Total Carbs	14.14g	5%
Sugars	8.67g	35%
Dietary Fiber	1g	4%
Protein	13.62g	27%
Vitamin C	2.1mg	3%
Vitamin A	0.3mg	10%
Iron	0.8mg	4%
Calcium	50.7mg	5%

Amount Per 100 g
Calories	114.13 Kcal (478 kJ)
Calories from fat	52.93 Kcal
		% Daily Value*
Total Fat	5.88g	16%
Cholesterol	22.27mg	13%
Sodium	551.83mg	40%
Potassium	201.59mg	7%
Total Carbs	8.18g	5%
Sugars	5.01g	35%
Dietary Fiber	0.58g	4%
Protein	7.88g	27%
Vitamin C	1.2mg	3%
Vitamin A	0.2mg	10%
Iron	0.5mg	4%
Calcium	29.3mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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