Directions:
- Preheat oven to 425 degrees F.
- Sprinkle thyme and 1/4 t salt and 1/4 t freshly ground black pepper even over chicken.
- Lightly coat 12-inch skillet with olive oil spray and heat on medium-high.
- Add chicken in single layer and cook 3 minutes or until lightly browned, turning pieces over once halfway through cooking; transfer to plate.
- To same skillet, add onion and 1/4 cup chicken broth.
- Cook 5 minutes or until browned, stirring and scraping up browned bits.
- Add garlic and cook 1 minute, stirring.
- Stir in parsnips, carrots and celery, then add remaining 1 1/2 cups chicken broth.
- Heat, to boiling on high.
- Cover, and reduce heat to maintain simmer.
- Cook 10 minutes or until vegetables are tender-crisp.
- While vegetables cook, place 1 phyllo sheet on work surface; spray lightly with olive oil spray.
- Top with another sheet.
- Repeat with remaining phyllo sheets and olive oil spray, lightly coating top sheet with olive oil spray.
- In small bowl, stir cornstarch into water to dissolve; stir into vegetable mixture and simmer 2 minutes or until thickened, stirring occasionally.
- Stir in peas, chopped parsley, reserved chicken, 1/2 t salt, 1/4 t freshly ground black pepper.
- Heat to simmering, then transfer to 13 by 9 baking dish.
- Center phyllo on top, tucking in edges if necessary, then cut 5 slits in phyllo.
- Bake 15 minutes or until phyllo is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.9 Kcal (1339 kJ) | ||
| Calories from fat | 47.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 8% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 643mg | 27% | |
| Potassium | 921.13mg | 20% | |
| Total Carbs | 40.5g | 14% | |
| Sugars | 9.21g | 37% | |
| Dietary Fiber | 8.58g | 34% | |
| Protein | 28.7g | 57% | |
| Vitamin C | 29.1mg | 48% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.4mg | 14% | |
| Calcium | 94.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 73.52 Kcal (308 kJ) | ||
| Calories from fat | 10.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 8% | |
|---|---|---|---|
| Cholesterol | 15.37mg | 22% | |
| Sodium | 147.78mg | 27% | |
| Potassium | 211.71mg | 20% | |
| Total Carbs | 9.31g | 14% | |
| Sugars | 2.12g | 37% | |
| Dietary Fiber | 1.97g | 34% | |
| Protein | 6.6g | 57% | |
| Vitamin C | 6.7mg | 48% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.6mg | 14% | |
| Calcium | 21.6mg | 9% | |
* 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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