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
1 Boneless skinless chicken breast halves
1 teaspoon Olive oil
1/4 cup Plus 2 tablespoons reduced fat reduced sodium condensed cream of chicken soup, undiluted
0.13 cup Fat free milk
0.13 teaspoon Dried Thyme
0.13 teaspoon Salt
0.06 teaspoon White Pepper
1/2 Medium carrot, julienned
1/2 cup Julienned zucchini
As required Hot cooked spaghetti, optional
Nutrition value
134
calories per serving
6 g Fat3 g Protein15 g Carbs4 g FiberOther
Current Totals
Fat
6g
Protein
3g
Carbs
15g
Fiber
4g
MacroNutrients
Carbs
15g
Protein
3g
Fiber
4g
Fats
Fat
6g
Vitamins & Minerals
Calcium
94mg
Iron
1mg
Vitamin A
1122mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
25mcg
Vitamin B12
0mcg
Vitamin C
15mg
Vitamin E
4mg
Copper
< 1mcg
Magnesium
20mg
Manganese
< 1mg
Phosphorus
64mg
Selenium
< 1mcg
Zinc
< 1mg
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