CHICKEN AND JULIENNED VEGGIES

Chicken and Julienned Veggies image

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.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 261 calories, Fat 9g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 955mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges