Chicken and Julienned Veggies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. 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:
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.
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