It has been a long time since we had a traditional Sunday dinner of roast chicken, mashed potatoes, peas and carrots at our house, but here is a compromise! Those roasted Deli chickens sure can go a long way, and proof of that is the leftover breast languishing in the frig - not quite enough for three on its own though!
This is about 12 points for the whole recipe, divide it how you will! It is good over baked potatoes, noodles or even oven fries, if you have the points to burn! MMMM comfort food. So here it comes...
Chicken a la Green!
1 Tbsp butter
2 Tbsp all-purpose flour
2 T finely diced onion(s), give or take
2 chicken bouillon cubes
8 oz chicken breast, cooked, skinless
3 cups of fat-free chicken broth (or as much as it takes to get the right consistency for the sauce)
1/2 cup frozen peas and carrots
trimmed raw spinach
Stir finely chopped onion into butter...add flour, then milk, broth and flavour cube (if needed) to make a light cream sauce, add chicken and vegetables - simmer until warmed through. Add a couple of handfuls of trimmed raw spinach just before serving to wilt down into the sauce. Gotta love that spinach! Today, I am going to serve it with potatoes baked on the barbecue and a pan of roasted mushrooms, onions, red and green peppers.
For dessert? We are having Mini angel cakes from Sobey's with a mixture of fresh fruit and a bit of Light Cool Whip on top! Sweetened with Splenda, the points came in at less than 2 for the whole dessert!