This chicken and veggie stew is simple to make. It's only the flavor that's gourmet—thanks to the addition of cream cheese.
What You Need
Original recipe yields 5 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breast s, sliced
10 small carrot s (1/2 lb.)
1 cup fat-free reduced-sodium chicken broth
1/2 cup PHILADELPHIA Cream Cheese Spread
2 leek s, white parts only, sliced
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Let's Make It
Heat oil in large saucepan on medium heat. Add chicken and carrots; cook 5 min., stirring frequently.
Add broth and cream cheese spread. Bring to boil; cover. Simmer on low heat 10 min. or until chicken is done, adding leeks after 5 min.
Serve with hot cooked long-grain brown rice.
Prepare using boneless skinless turkey breast.
Top with 2 Tbsp. chopped green onions.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.