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  • Chicken And Vegetables With Light And Creamy Cheese Sauce

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    Chicken And Vegetables With Light And Creamy Cheese Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Chicken & Vegetables
    • 1/2 lb red potatoes cut in 1/2" pcs
    • 3 c. broccoli florets fresh
    • 3 c. cauliflower flowerets fresh
    • 3 x boneless skinless chicken breast halves cut into 1" pcs
    • 1/8 tsp salt Sauce
    • 1 1/4 c. skim lowfat milk
    • 5 tsp cornstarch
    • 1/2 tsp salt
    • 1/4 tsp nutmeg
    • 3 ounce cheddar cheese, lowfat cut into 1/2 in pieces
    • 1 dsh cayenne pepper if you like

    Directions

    1. In Dutch oven, bring 2 c. water to a boil. Add in potatoes, broccoli and cauliflower; return to a boil. Reduce heat to medium; cover and cook 6 to 8 min or possibly till potatoes are tender, stirring once. Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat till warm. Sprinkle chicken with 1/8 tsp. salt. Add in chicken to skillet; cook and stir 6 to 8 min or possibly till no longer pink.
    2. Drain vegetable; place on serving platter. Arrange chicken evening over vegetables. Cover with foil to keep hot. In small bowl, combine lowfat milk, cornstarch, 1/2 tsp. salt and nutmeg; blend well. Add in to drippings in skillet; cook and stir over medium high heat till thickened. Remove from heat stir in cheese spread and grnd red pepper till cheese spread is completely melted. Pour over chicken and vegetables.
    3. 4 servings
    4. NOTES : (The

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