Chicken And Julienned Veggies

Name: Chicken And Julienned Veggies
Ingredients: 2 boneless skinless chicken breast halves (4 ounces each); 2 teaspoons olive oil; 1/2 cup plus 2 tablespoons reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 1/4 cup fat-free milk; 1/4 teaspoon dried thyme; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 1 medium carrot, julienned; 1 cup julienned zucchini; Hot cooked spaghetti, optional

10 ingredients

1 steps

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1/2 cup plus 2 tablespoons reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/4 cup fat-free milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon white pepper
1 medium carrot, julienned
1 cup julienned zucchini
Hot cooked spaghetti, optional

Directions

1

In a nonstick skillet, brown chicken in oil. In a bowl, combine the soup, milk, thyme, salt and pepper until smooth; pour over chicken. Add carrot. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. Add zucchini; cover and simmer 5 minutes longer or until chicken is no longer pink. Serve over spaghetti if desired.