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  • 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
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.
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.
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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