Almond or Cashew milk lightens up a comfort-food classic, keeping it creamy and delicious. This is a recipe by Heather Donahue and it appeared in the November issue of "Relish" on page 16.
1. In a large ovenproof, nonstick skillet, heat 3 Tbsp. olive oil over medium.
2. Add 1 chopped onion and cook until softened and just beginning to brown, about 3 minutes.
3. Add 2 cups of frozen mixed vegetables and 1/4 tsp. of garlic powder and cook until thawed, about 2 minutes.
4. Sprinkle 1/3 cup of flour over onion and vegetables. Toss to coat and cook another 2 minutes.
5. Add 1 cup of reduced-sodium chicken broth, 1 cup unsweetened plain almond or cashew milk, 2 cups of chopped cooked chicken, 1/2 tsp. of salt and pepper each.
6. Stir and bring to a boil.
7. Reduce heat to low and cook until thickened, stirring occasionally, about 15 minutes.
8. Remove from heat, smooth top and sprinkle with 3 Tbsp. of breadcrumbs.
9. Place under preheated broiler until breadcrumbs are browned, about 1 minute.
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 346 | ||
Calories from Fat: 116 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 61.6mg | 19 % | |
Sodium 287mg | 10 % | |
Potassium 498.5mg | 13 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 29g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 346
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