This simply seasoned, all-around family pleaser lets the tasty flavours of chicken and broccoli shine through. Cooking the chicken and vegetables in just one skillet saves on cooking time and clean up.
- Portion size 4 servings
- 1 lb boneless skinless chicken breast
- 1 lb boneless skinless turkey breasts
- 2 teaspoons vegetable oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups chopped broccoli
- 1 onion sliced
- 1 sweet red pepper cut_in strips
- 1/2 cup chicken stock
- 2/3 cups 2% reduced fat milk
- 1 teaspoon cornstarch
- 1/2 cup shredded white old Cheddar cheese
Cut chicken into finger-size strips. In large nonstick skillet, heat oil over medium-high heat; brown chicken, with thyme, salt and pepper, about 4 minutes. Transfer to plate.
Add broccoli, onion, red pepper and stock; bring to boil. Reduce heat to medium; cover and cook, stirring occasionally, for 4 minutes. Uncover and cook for 5 minutes.
Return chicken strips to skillet along with any accumulated juices on plate.
In small bowl, whisk together milk and cornstarch until cornstarch is dissolved; pour into pan and cook, stirring constantly, for about 3 minutes or until sauce is slightly thickened and chicken is no longer pink inside. Serve sprinkled with Cheddar cheese.
Nutritional facts <b>Per serving:</b> about
- Protein 34 g
- Calories 270.0
- Total fat 10 g
- Total carbohydrate 11 g