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Ingredients
- 2 tbsp. butter
- 1 pound skinless, boneless chicken breasts, cut into thin strips
- 2 c. frzn broccoli cuts
- 3/4 c. thinly sliced carrots
- 1 can cream of broccoli soup
- 1 c. lowfat milk
- 1/8 teaspoon pepper
- 1 1/4 c. quick cooking rice, uncooked
Directions
- In skillet, in warm butter, cook chicken, 1/2 at a time till browned. Add in broccoli and carrots. Cook till tender and crisp. Stir in soup, lowfat milk and pepper. Heat to boiling. Reduce heat to low. Cover and simmer 10 min, or possibly till vegetables are tender. Stir in rice. Cover, remove from heat. Let stand 5 min. Fluff with fork before serving. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 315 | |
| Calories from Fat 65 | 21% |
| Total Fat 7.39g | 9% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.02g | |
| Cholesterol 44mg | 15% |
| Sodium 564mg | 24% |
| Potassium 336mg | 10% |
| Total Carbs 42.97g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.03g | 3% |
| Protein 17.41g | 28% |
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