Friday, March 26, 2010

Chicken Parmesan Potatoes

  • 1 package au gratin potatoes
  • 1 lb chicken tenderloins
  • 2 1/4 cups hot water
  • 1/3 cup soy milk
  • 1 cup broccoli & cauliflower mix (frozen)
  • 1/4 cup fat free grated Parmesan cheese
  1. Preheat oven to 450
  2. Boil chicken for 10 minutes, cool, and shred into small pieces.
  3. Spray a baking dish with cooking spray.
  4. Follow the preparation instructions on the potato box (stopping before placing in the oven).
  5. Add the vegetables and the shredded chicken.
  6. Place dish in the oven for 20 minutes.
  7. Remove and let cool for 5 minutes to thicken sauce.
  8. Top with 1/4 cup parmesan before cutting and serving.
Makes 4 servings.

Nutrition
Calories 233
Fat 2g
Sat Fat 1g
Cholesterol 65mg
Sodium 1190mg
Potassium 375mg
Carbs 31g
Fiber 1.5g
Sugars 2g
Protein 26g

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