Dinner

Creamy Chicken and Veggie Stew is for Dinner.

Creamy Chicken and Veggie Stew takes 5 minutes to prepare.

Creamy Chicken and Veggie Stew takes 15 minutes to cook.

Creamy Chicken and Veggie Stew makes 6 servings.

The ingredients for Creamy Chicken and Veggie Stew are:

3 Boneless, skinless chicken breasts
1 12 oz. pkg. frozen peas
20 baby carrots, halved
1 medium yellow onion, diced in large chunks
1 can condensed 98% Fat Free Cream of Chicken soup
1/2 cup skim milk
1/2 cup water
Black pepper and dried parsley to taste

Here is how you make Creamy Chicken and Veggie Stew:

Put carrots and onion in a skillet with the 1/2 cup of water, cover, and cook about 5 minutes. Cut the chicken into large chunks and add to skillet with soup, milk, and seasonings to taste. Cover and cook over medium heat about 5 minutes, stirring occasionally. Add peas, cover and cook 5 more minutes or until chicken is no longer pink. More water may be added as needed to keep sauce from getting too thick.Makes 6 servings about 1 cup each. This is great served with a green salad for a high protein/low fat and carbs meal! Very hearty and filling.Number of Servings: 6Recipe submitted by SparkPeople user KATPRAT.

The nutritional information for Creamy Chicken and Veggie Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 242.7

• Total Fat: 3.3 g
• Cholesterol: 73.3 mg
• Sodium: 561.9 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 4.4 g
• Protein: 32.5 g

The dietary needs meet for Creamy Chicken and Veggie Stew is Low Fat