Thyme seasons this quick skillet entree from Lois Crissman of Mansfield, Ohio. She serves the tender browned chicken breasts, colorful sliced carrot and zucchini and savory sauce over spaghetti for a pleasing pasta meal.
Ingredients For Chicken And Julienned Veggies Recipe
2 Boneless skinless chicken breast halves
2 teaspoon Olive oil
0.5 cup Plus 2 tablespoons reduced fat reduced sodium condensed cream of chicken soup, undiluted
0.25 cup Fat free milk
0.25 teaspoon Dried Thyme
0.25 teaspoon Salt
0.125 teaspoon White Pepper
1 Medium carrot, julienned
1 cup Julienned zucchini
Hot cooked spaghetti, optional
Nutrition value
134
calories per serving
6 g Fat3 g Protein15 g Carbs4 g FiberOther
Current Totals
6 g Fat
3 g Protein
15 g Carbs
4 g Fiber
MacroNutrients
Carbs
15 g
Protein
3 g
Fiber
4 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
94 mg
Iron
1 mg
Vitamin A
1122 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
25 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
20 mg
Manganese
0 mg
Phosphorus
64 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
