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Creamy Chicken Stir Fry
Healthy Exchanges Cookbook p.164
The flavors of the Orient meet the convenience of soup from a can-and "stir fry" will never be the same! This is so fast, and so good, you'll want to serve it all the time. This dish is great served with rice, pasta, or baked potatoes.
Serves 4 (l cup)
3 1/2 cups purchased stir-fry vegetables (fresh or frozen)
1/3 cup water
1 cup (6 ounces) diced cooked chicken breast
1 (l0 3/4-0unce) can Campbell's Healthy Request Cream of Chicken Soup
1/4 teaspoon black pepper
In a large skillet sprayed with butter-flavored cooking spray, saute vegetables 4 to 5 minutes, stirring often. Add water. Lower heat. Cover and simmer 5 minutes. Stir in chicken, chicken soup, and black pepper. Continue cooking until heated through, stirring occasionally.
Hints: 1. You can use any chopped vegetables of your choice if you don't want to use purchased stir-fry vegetables.
2. Purchase cooked chicken breast at the deli and dice it when you get home.
Each serving equals:
HE: 1 3/4 Ve, 1 1/2 Pr, 1/2 Sl, 8 OC
146 Calories, 3 gm Fa, 16 gm Pr, 14 gm Ca, 387 mg So, 2 Fi
DIABETIC: 2 Ve, 1 1/2 Mt
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