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Ingredientes
- 1 Tbsp. vegetable oil
- 1/2 tsp dry thyme leaves
- 1/4 tsp pepper
- 1 lb skinless boneless chicken breast halves cut into 1 inch pcs
- 1 pkt frzn mixed vegetables (16 oz)
- 1 ct refrigerated alfredo sauce (10 oz)
- 1/2 tsp dijon mustard
- 8 x baking pwdr biscuits
Direcciones
- Heat oil, thyme, salt and pepper in 10 inch nonstick skillet over medium high heat. Cook chicken in oil mix, stirring occasionally, till no longer pink in center. Stir in remaining ingredients except biscuits and reduce het to medium. Cover and cook 5-6 min, stirring occasionally, till warm. Split open biscuits. Serve stew over biscuits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 44 | 24% |
| Total Fat 4.94g | 6% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.11g | |
| Cholesterol 43mg | 14% |
| Sodium 131mg | 5% |
| Potassium 354mg | 10% |
| Total Carbs 15.72g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.93g | 2% |
| Protein 19.66g | 31% |
