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Ingredientes
- Chicken & Vegetables
- 1/2 lb red potatoes cut in 1/2" pcs
- 3 c. broccoli florets fresh
- 3 c. cauliflower flowerets fresh
- 3 x boneless skinless chicken breast halves cut into 1" pcs
- 1/8 tsp salt Sauce
- 1 1/4 c. skim lowfat milk
- 5 tsp cornstarch
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 3 ounce cheddar cheese, lowfat cut into 1/2 in pieces
- 1 dsh cayenne pepper if you like
Direcciones
- In Dutch oven, bring 2 c. water to a boil. Add in potatoes, broccoli and cauliflower; return to a boil. Reduce heat to medium; cover and cook 6 to 8 min or possibly till potatoes are tender, stirring once. Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat till warm. Sprinkle chicken with 1/8 tsp. salt. Add in chicken to skillet; cook and stir 6 to 8 min or possibly till no longer pink.
- Drain vegetable; place on serving platter. Arrange chicken evening over vegetables. Cover with foil to keep hot. In small bowl, combine lowfat milk, cornstarch, 1/2 tsp. salt and nutmeg; blend well. Add in to drippings in skillet; cook and stir over medium high heat till thickened. Remove from heat stir in cheese spread and grnd red pepper till cheese spread is completely melted. Pour over chicken and vegetables.
- 4 servings
- NOTES : (The
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 644g | |
| Recipe makes 4 servings | |
| Calories 935 | |
| Calories from Fat 493 | 53% |
| Total Fat 54.91g | 69% |
| Saturated Fat 18.3g | 73% |
| Trans Fat 0.01g | |
| Cholesterol 275mg | 92% |
| Sodium 755mg | 31% |
| Potassium 1443mg | 41% |
| Total Carbs 30.1g | 8% |
| Dietary Fiber 5.7g | 19% |
| Sugars 6.01g | 4% |
| Protein 78.44g | 126% |
