Ingredients
- 3 boneless skinless chicken breasts (poached)
- 5 tablespoons butter
- 1 small onion, chopped (about 1/3 cup)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 3 tablespoons all-purpose flour
- 1 container (10 ounce) Philadelphia Cooking Creme (original)
- 1 (14.5 ounce) can low-sodium chicken broth (low-fat)
- 4 tablespoons low-fat sour cream
- 2 tablespoons fat-free milk
- 1 can (4 ounce) mushrooms, with liquid
- 1 cup frozen peas, thawed
How to Make
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Step 1: Melt butter in a large saucepan over medium heat; add onion and cook 5 minutes, stirring occasionally.
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Step 2: Add garlic powder, salt, pepper, cornstarch and flour to pan; whisk until completely incorporated. Cook and stir 5 minutes.
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Step 3: Add cooking creme, broth, sour cream and milk to pan; stir and cook 10 minutes, until thickened.
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Step 4: Chop chicken into bite-sized pieces; add chicken, mushrooms and peas to pan.
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Step 5: Cook over low heat, stirring occasionally, until completely heated through, about 15 more minutes.
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Step 6: Serve over brown rice (or noodles, or white rice).
We hope you enjoy this recipe!
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