Dinner

Chicken Scaloppini with Spring Vegetables is for Dinner.

Chicken Scaloppini with Spring Vegetables takes 5 minutes to prepare.

Chicken Scaloppini with Spring Vegetables takes 240 minutes to cook.

Chicken Scaloppini with Spring Vegetables makes 10 servings.

The ingredients for Chicken Scaloppini with Spring Vegetables are:

2.5 cups diced potatoes
2 cups frozen sliced carrots
2 cups frozen green peas
2 cups frozen french cut grean beans
2.25 pounds thin-sliced chicken breast fillets
Salt and freshly ground black pepper
1 (1.8 ounce) packet leek soup mix, divided (recommended: Knorr)
1 (10 3/4 ounce) can condensed cream of asparagus soup
1/2 cup white wine, preferably Chardonnay

Here is how you make Chicken Scaloppini with Spring Vegetables:

Combine all vegetables in the bottom of a 5-quart slow cooker. Season chicken fillets with salt, pepper, and 1 tablespoon of leek soup mix. Place chicken in slow cooker on top of vegetables. In a medium bowl, whisk together asparagus soup, white wine, and remaining leek soup mix. Pour over chicken. Cover and cook on LOW setting for 4 hours.Strain and de-fat the cooking liquid and werve as sauce on the side.Makes 10 ServingsNumber of Servings: 10Recipe submitted by SparkPeople user ANG1ROBERTS.

The nutritional information for Chicken Scaloppini with Spring Vegetables is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 235.2

• Total Fat: 2.5 g
• Cholesterol: 67.0 mg
• Sodium: 471.6 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 3.7 g
• Protein: 29.5 g

The dietary needs meet for Chicken Scaloppini with Spring Vegetables is Low Fat