Ingredients
  • 1   pound 
    boneless, skinless chicken breast, cut into 1-inch pieces
  • 1   
    large onion, chopped
  • 4   cups 
    broccoli florets
  • 1   can 
    (14.5 ounces) petite diced tomatoes, drained
  • 1/4  cup 
    reduced-fat scallion and chive cream cheese (such as Philadelphia)
From the pantry:
  • 1   tablespoon 
    plus 1 teaspoon olive oil
  • 1/2  teaspoon 
    salt
  • 1/4  teaspoon 
    black pepper
  • 1   tablespoon 
    flour
  • 1/2  teaspoon 
    dried thyme
Directions
1.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook for 4 minutes or until browned. Remove chicken from skillet.
2.
Reduce heat to medium and add 1 teaspoon oil, onion and 1/4 teaspoon each salt and pepper to skillet and cook for 5 minutes or until softened. Add flour to skillet and cook 1 minute, stirring. Add broccoli, thyme and 1/2 cup water to skillet. Cover; cook for 4 minutes or until broccoli is crisp-tender.
3.
Remove cover and add chicken, remaining 1/4 teaspoon salt, tomatoes and cream cheese to pan; stir until well blended.
Nutrition information
Per Serving: cal. (kcal) 272, Fat, total (g) 9, chol. (mg) 73, sat. fat (g) 3, carb. (g) 15, fiber (g) 4, pro. (g) 32, sodium (mg) 621, Percent Daily Values are based on a 2,000 calorie diet
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