COOKING LIGHT the Best Chicken Cookbook by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2016-07-31T16:00:00+00:00

Canola mayonnaise and fat-free yogurt provide extra creaminess without the tang in this lightened classic.

1 (12-ounce) package steam-in-bag broccoli florets

1 tablespoon canola oil

1 cup prechopped onion

2 (8-ounce) packages presliced mushrooms

3 tablespoons all-purpose flour

1½ cups fat-free milk

12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)

½ cup plain fat-free Greek yogurt

¼ cup canola mayonnaise

½ teaspoon freshly ground black pepper

¼ teaspoon salt

2 ounces sharp cheddar cheese, shredded (about ½ cup)

1 ounce Parmesan cheese, grated (about ¼ cup)

1. Preheat broiler.

2. Prepare broccoli in microwave according to package directions.

3. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl. Add onion and mushrooms; sauté 12 minutes or until mushrooms brown and liquid evaporates. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes.

SERVES 6 (serving size: 1½ cups)

CALORIES 277; FAT 11.9g (sat 3.6g, mono 5.1g, poly 2.2g); PROTEIN 29.1g; CARB 15.2g; FIBER 3.1g; CHOL 66mg; IRON 1.5mg; SODIUM 547mg; CALC 253mg

CHICKEN WITH ARTICHOKE PAN SAUCE

Hands-on: 35 min. Total: 47 min.

Serve with whole-wheat orzo or fettuccine to sop up the rich sauce.

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