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Ingredientes
- 1 tbsp. butter
- 2 c. sliced mushrooms (6 ounce.)
- 1/2 teaspoon (1 clove) chopped garlic
- 1 c. water
- 1 1/4 pound skinless, boneless chicken breasts
- 2 individual serving env. instant cream of chicken soup mix
- 1/2 teaspoon thyme leaves
- 2 sm. zucchini, sliced
Direcciones
- In 10 inch skillet, heat butter. Add in chicken and brown lightly; remove from skillet. Add in mushrooms and garlic; cook, stirring till softened. Stir in water, soup mix and thyme.
- Heat to boiling, stirring. Add in zucchini and chicken. Cover and simmer 10 min or possibly till chicken and zucchini are fork tender. Serve over cooked spaghetti or possibly spaghetti squash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 525g | |
| Recipe makes 2 servings | |
| Calories 319 | |
| Calories from Fat 93 | 29% |
| Total Fat 10.54g | 13% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.06g | |
| Cholesterol 125mg | 42% |
| Sodium 412mg | 17% |
| Potassium 1001mg | 29% |
| Total Carbs 8.68g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.26g | 2% |
| Protein 46.93g | 75% |
