How about some creamy chicken and vegetables in a creamy sauce served over some cauliflower rice? This recipes serves 6 at just 1 Freestyle Point each. Enjoy!
Ingredients
2 Pounds of Cooked Boneless Skinless Chicken Breasts, Sliced into Strips
¾ Cup Each Carrots, Onions and Celery, Diced Small
1 Cup of Chicken Broth
Vegetable Cooking Spray
Salt/Pepper to Taste
1 Teaspoon of Dried Parsley
2 Bags of Cooked Cauliflower Rice, Drained
3 Tablespoons of Flour
½ Cup of Fat Free Half & Half
1 Can of Sliced Mushrooms, Drained
Instructions
In a large deep saute pan that has been sprayed with vegetable cooking spray, saute vegetables. Add in a few tablespoons of additional chicken broth if vegetable stick. Cook for about 7 minutes until vegetables soften. Season with salt/pepper to taste.
Add cooked chicken strips to pan and saute them as well. Add in ⅓ cup of chicken broth and parsley. Simmer over low heat stirring frequently. After a few minutes, add in another ⅓ cup of chicken broth.
In the meantime, microwave 2 bags of Cauliflower Rice until done. Open bags and drain if there is any water. Set aside in separate bowl.
In a cup, combine flour, half and half and remaining ⅓ cup of chicken broth. Mix thoroughly to combine. Pour into saute pan with chicken. Stir to combine.
Continue heating over low heat for another 5 minutes. Add in drained mushrooms and cauliflower rice.
Stir to combine and heat until warmed throughout.
Serves 6 servings at 1 Freestyle Point each. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/week-4-roundup-printable-weight-watchers-freestyle-recipes/