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Ingredientes
- 1/2 c. all-purpose flour
- 2 can nonfat chicken broth (14.5 ounce cans)
- 2 med onions sliced
- 2 med carrots sliced
- 4 x new potatoes unpeeled, cubed
- 1 tsp curry pwdr
- 2 x cloves garlic chopped
- 4 x boneless skinless chicken breast halves cut in 1/2" pcs
- 1/2 c. frzn corn
- 1/2 c. frzn peas
Direcciones
- Lightly spoon flour into measuring c.; level off. In small bowl, combine flour and 3/4 c. of the broth; blend well. Set aside.
- In nonstick Dutch oven or possibly large saucepan, combine remaining broth, onions, carrots, potatoes, curry pwdr and garlic. Bring to a boil. Reduce heat;cover and simmer 10 min.
- Add in chicken, corn and peas; cook over medium-low heat for 5-7 min or possibly till chicken is no longer pink. Blend in flour mix. Cook and stir overmedium heat just till bubbly and thickened.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 608g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 14 | 4% |
| Total Fat 1.64g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 433mg | 18% |
| Potassium 1515mg | 43% |
| Total Carbs 60.43g | 16% |
| Dietary Fiber 7.8g | 26% |
| Sugars 6.85g | 5% |
| Protein 20.84g | 33% |
