3 skinless, boneless chicken breast halves (about 12-oz.), cut into strips
\n1 tsp. dried basil
\n3 cups cut-up vegetables (red and yellow bell peppers or broccoli) or 16-ounce bag frozen Italian-style vegetables
\n1 14-1\/2-ounce can Chicken Broth
\n1\/4 cup all-purpose flour
\n1\/2 cup nonfat sour cream
\n2 T. grated Parmesan cheese
\nHot cooked spinach linguine or other pasta, if desired<\/p>\n
Lightly spray 4-quart saucepan with no-stick cooking spray. Stir-fry chicken with basil over medium-high heat 3 minutes or until chicken is no longer pink. Stir in vegetables; continue cooking 3 minutes. Combine broth and flour until smooth. Stir into chicken mixture. Bring to a boil; reduce heat. Simmer 3 minutes, stirring frequently. Remove from heat. Stir in nonfat sour cream and Parmesan cheese. Serve over pasta. If desired, garnish with a small amount of additional Parmesan cheese.<\/p>\n
Yield: 4 servings<\/p>\n
Calories 190
\nFat 2g
\nFiber 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 skinless, boneless chicken breast halves (about 12-oz.), cut into strips 1 tsp. dried basil 3 cups cut-up vegetables (red and yellow bell peppers or broccoli) or 16-ounce bag frozen Italian-style vegetables 1 14-1\/2-ounce can Chicken Broth 1\/4 cup all-purpose flour 1\/2 cup nonfat sour cream 2 T. grated Parmesan cheese Hot cooked spinach linguine or other pasta, if desired Lightly spray 4-quart saucepan with no-stick cooking spray. Stir-fry chicken with basil over medium-high heat 3 minutes or until chicken…<\/p>\n