Chicken Tenders with Veggies in Mushroom Sauce

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Name: Chicken Tenders with Veggies in Mushroom Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Home
Ingredients: 2 Tbsp Newman's Own Creamy Caesar dressing (marinade); 2 Tbsp Herb de Provence dried (marinade); 6 oz. Chicken Tenderloins (4 pcs); 1 cup Asparagus trimmed and sliced in 1" lengths; 1 cup Mushrooms small halved; 1/2 cup Spinach leaves chopped; 1/2 cup Celery sliced in 1/2" lengths; 1 Tbsp Basil dried; 1 Tbsp Turmeric ground; 2 tsp Cumin; 1 Tbsp Tarragon dried; 1 pkg, Rice-a-Roni 4-cheese; 2 Tbsp Cream of Mushroom soup concentrate (sauce); 2 Tbsp Low-Fat Sour Cream (sauce); 1 Tbsp Italian Salad Dressing (sauce); 3 Tbsp water (sauce); 1 Tbsp Celery flakes; 1 Tbsp Hemp Oil

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INGREDIENTS

2 Tbsp Newman's Own Creamy Caesar dressing ; (marinade)
2 Tbsp Herb de Provence ; dried (marinade)
6 oz. Chicken Tenderloins (4 pcs)
1 cup Asparagus trimmed and sliced in 1" lengths
1 cup Mushrooms small ; halved
1/2 cup Spinach leaves ; chopped
1/2 cup Celery sliced in 1/2" lengths
1 Tbsp Basil ; dried
1 Tbsp Turmeric ground
2 tsp Cumin
1 Tbsp Tarragon ; dried
1 pkg, Rice-a-Roni 4-cheese
2 Tbsp Cream of Mushroom soup ; concentrate (sauce)
2 Tbsp Low-Fat Sour Cream ; (sauce)
1 Tbsp Italian Salad Dressing ; (sauce)
3 Tbsp water ; (sauce)
1 Tbsp Celery flakes
1 Tbsp Hemp Oil

INSTRUCTIONS

Preparation:

Marinate chicken with Creamy Caesar and Herbs de Provence, refrigerated, for at least 3 hours

Prepare the Rice-a-Roni per the instructions, adding Turmeric near the end

Pour the Hemp Oil into a large skillet and heat to 275 degrees

Remove Chicken Tenderloins from the marinade and place in the hot oil

Cook tenderloins for 5 minutes on each side

Add vegetables to the skillet and reduce heat to 250 degrees

Simmer the chicken and vegetables for 15-20 minutes

Meanwhile, prepare the SAUCE:

Combine the Mushroom Soup, Sour Cream, Italian Dressing, and water in a bowl

Whisk until well blended

Add Basil, Cumin and Celery flakes and stir

Add sauce to the Chicken and Vegetables and stir thoroughly

Add Spinach and stir lightly

Lower heat to 200 degrees and simmer an additional 5-10 minutes

Spoon 1/4 of the Rice onto each plate

Cover with the Chicken/Veggies/Sauce

Garnish with Paprika

Salt and Pepper to taste

NOTES

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Chicken Tenders with Veggies in Mushroom Sauce

2 Tbsp Newman's Own Creamy Caesar dressing (marinade)
2 Tbsp Herb de Provence dried (marinade)
6 oz. Chicken Tenderloins (4 pcs)
1 cup Asparagus trimmed and sliced in 1" lengths
1 cup Mushrooms small halved
1/2 cup Spinach leaves chopped
1/2 cup Celery sliced in 1/2" lengths
1 Tbsp Basil dried
1 Tbsp Turmeric ground
2 tsp Cumin
1 Tbsp Tarragon dried
1 pkg, Rice-a-Roni 4-cheese
2 Tbsp Cream of Mushroom soup concentrate (sauce)
2 Tbsp Low-Fat Sour Cream (sauce)
1 Tbsp Italian Salad Dressing (sauce)
3 Tbsp water (sauce)
1 Tbsp Celery flakes
1 Tbsp Hemp Oil

Preparation:
Marinate chicken with Creamy Caesar and Herbs de Provence, refrigerated, for at least 3 hours

Prepare the Rice-a-Roni per the instructions, adding Turmeric near the end

Pour the Hemp Oil into a large skillet and heat to 275 degrees

Remove Chicken Tenderloins from the marinade and place in the hot oil

Cook tenderloins for 5 minutes on each side

Add vegetables to the skillet and reduce heat to 250 degrees

Simmer the chicken and vegetables for 15-20 minutes

Meanwhile, prepare the SAUCE:
Combine the Mushroom Soup, Sour Cream, Italian Dressing, and water in a bowl

Whisk until well blended

Add Basil, Cumin and Celery flakes and stir

Add sauce  to the Chicken and Vegetables and stir thoroughly

Add Spinach and stir lightly

Lower heat to 200 degrees and simmer an additional 5-10 minutes

Spoon 1/4 of the Rice onto each plate

Cover with the Chicken/Veggies/Sauce

Garnish with Paprika

Salt and Pepper to taste

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A rich and savory fall favorite!
AmadorFoodie

Nutrition

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Serving Size: 1 Serving (70g)
Recipe Makes: 2 Servings

Calories: 71
Calories from Fat: 46 (65%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 1.1g
Cholesterol 5.5mg		2 %
Sodium 264.5mg		9 %
Potassium 177.7mg		5 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 3.9g
Protein 1.9g		3 %
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.

About Our Nutrition Facts

Calories per serving: 71

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