Joanna Lund's Classic Chicken a La King |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is from JoAnna Lund's cookbook Cooking Healthy Across America . It's so easy to prepare! I used boiled chicken that I boiled and shredded the day before so this made for a quick and easy weeknight meal. We served it over Texas Toast but I'm sure it'd be just as good over noodles, rice or mashed potatoes. Note: the recipe calls for 1 1/2 c of peas, but the family doesn't like peas that much so I just used about 3/4 cup. Ingredients:
1 (12 ounce) jar fat free chicken gravy |
1 1/2 cups frozen peas, thawed |
1 (2 ounce) jar chopped pimiento, undrained |
1/8 teaspoon ground sage |
1 teaspoon dried parsley flakes |
1/8 teaspoon black pepper |
2 cups diced cooked chicken breasts |
3/4 cup nonfat sour cream |
Directions:
1. In a large skillet, combine chicken gravy, peas, and undrained pimiento.
2. Stir in parsley flakes, sage and black pepper.
3. Add chicken.
4. Mix well to combine.
5. Cook over medium heat for 5 minutes, stirring occasionally.
6. Stir in sour cream.
7. Lower heat and simmer for 3-4 minutes or until heated through, stirring often.
8. Serve and enjoy!
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