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Recipes from Pilgrim's Kitchen

Chicken and Vegetable Sauté


Recipe and image courtesy of Southern Living Cooking School.

Ingredients:
  • 2 tablespoons butter or margarine
  • 4 skinned and boned PILGRIM’S PRIDE Chicken Breasts, halved
  • 1/3 cup dry white wine or milk
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 2 garlic cloves, pressed
  • 1 (16-ounce) package frozen broccoli, carrots, and water chestnuts, thawed
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 8 ounce linguine, cooked

Directions:
MELT butter in a large skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Remove from skillet.

ADD wine and garlic to skillet. Cook 1 minute over medium heat. Add soup and next 3 ingredients. Bring to a boil. Add Chicken; cover and cook 5 minutes or until chicken is done. Serve over hot pasta.

Makes 4 servings


Serves: 4
Serving Size:
Calories per Serving: 475
% Daily Value*   
   Total Fat 12.7 g
20%   
     Saturated Fat 2.1 g
11%   
   Cholesterol 64 mg
21%   
   Sodium 1,227 mg
51%   
   Potassium 4 g
 
   Calcium 29 g
 
   Total Carbs 57 g
19%   
     Dietary Fiber 8 g
32%   
     Sugars 2 g
 
   Protein 33 g
 
   Sugar Alcohols 1 g
 
* Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
  Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
  Dietary Fiber   25g 30g
Nutritional Information From CalorieKing.com
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