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- 3 tablespoons olive oil
- 8 ounces new potatoes, cut into 1/2-inch thick slices
- 4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
- 4 cups mushrooms, halved (12 oz.)
- 1 large onion, cut in thin wedges
- 3 cloves garlic, peeled and sliced
- 1 pound asparagus, trimmed and cut in 1-1/2-inch pieces
- 2 skinless, boneless chicken thighs, cut into strips
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup reduced-sodium chicken broth
- 1 tablespoon snipped fresh tarragon
1. In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.
2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 266,
- Fat, total (g) 12,
- chol. (mg) 29,
- sat. fat (g) 2,
- carb. (g) 28,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 2,
- fiber (g) 7,
- sugar (g) 9,
- pro. (g) 15,
- vit. A (IU) 10836,
- vit. C (mg) 28,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 109,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 483,
- Potassium (mg) 1122,
- calcium (mg) 81,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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