Creamy Chicken and Vegetables Recipe
This recipe uses the Creamy Sauce-Dairy Free that I recently posted. I lightened my traditional Chicken and Dumplings recipe by using the Creamy Sauce rather than the traditional fat and flour based roux. It was the perfect meal for a cold winter night, and everyone agreed it was just as good as the original version. This is a perfect use for leftover cooked chicken and vegetables that you have on hand or are in season. I used leftover roast chicken and leftover steamed green beans, along with carrot, onion and potato. It was quick, easy, and healthy.
Ingredients
- 2 cups Creamy Sauce- see recipe
- Meat from one small chicken, cut into bite size pieces
- 1 Tbsp oil
- 3 carrots, peeled, cooked and sliced into bite size pieces
- 1/2 large onion, diced
- 3 medium medium starch potatoes such as Yukon Gold, cut into 1/2
- inch pieces and cooked
- 1 cup Cooked green beans, cut into 1 inch pieces, or green peas
- Additional vegetables, cooked
- 1/2 cup chicken broth
- 2 tsp dried Herbes de Provence, or your herb of choice
- Zest and juice of one lemon
- Salt and pepper to taste
Directions
- Heat oil in a large pot over medium heat. Add onion and sauté for a few minutes until the onion is softened but not browned. Add vegetables and sauté for a few minutes to warm them. Add chicken, herbs, zest and lemon juice, creamy sauce and broth. Raise heat to medium and cook, stirring occasionally, until the sauce is simmering softly. Taste and add salt and pepper to taste. Serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 5 servings | |
| Calories 247 | |
| Calories from Fat 31 | 13% |
| Total Fat 3.53g | 4% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.07g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 506mg | 14% |
| Total Carbs 51.49g | 14% |
| Dietary Fiber 8.1g | 27% |
| Sugars 31.33g | 21% |
| Protein 5.53g | 9% |
