CHICKEN AND JULIENNED VEGGIES
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
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
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