Chicken and Julienned Veggies

By Totlxtc

Ingredients

• 2 * 2 boneless skinless chicken breast halves (4 ounces each)
• 2 * 2 teaspoons olive oil
• 1/2 * 1/2 cup plus 2 tablespoons reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1/4 * 1/4 cup fat-free milk
• 1/4 * 1/4 teaspoon dried thyme
• 1/4 * 1/4 teaspoon salt
• 1/8 * 1/8 teaspoon white pepper
• 1 * 1 medium carrot, julienned
• 1 * 1 cup julienned zucchini
• * Hot cooked spaghetti, optional

Details

Servings 2

Preparation

Step 1

* 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. Yield: 2 servings.


Nutritional Analysis: One serving (1 chicken breast half with 2/3 cup vegetable mixture, calculated without spaghetti) equals 261 calories, 9 g fat (2 g saturated fat), 74 mg cholesterol, 955 mg sodium, 13 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.