Creamy Chicken and Veggies

IC-Friendly Recipe adapted from: icdietblog

Ingredients:

2 cups of cooked, chunked chicken 1 15-oz. can pure, organic chicken or vegetable broth (or stock from home-cooked chicken) 10 fresh mushrooms, sliced 1/4 cup chopped sweet onion (if tolerated) or substitute 2 teaspoons IC Friendly fresh, minced garlic 1/4 teaspoon dried or 1 tablespoon fresh oregano 1/8 teaspoon fresh, ground pepper (if tolerated) 1 cup frozen green peas 1 cup frozen mixed veggies (broccoli cuts, carrots, cauliflower florets, etc.) 2 tablespoons cornstarch 2 – 4 tablespoons grated Parmesan cheese (if tolerated) or shredded mozzarella


Directions:

1. Place all ingredients except chicken broth, cornstarch and grated cheese in a large saucepan; Mix together. Reserve 1/2 cup broth. Add remaining broth to the pan.

2. Bring the mixture to a boil and simmer until vegetables are cooked. Mix reserved broth, cornstarch and cheese.

3. Stir the mixture into the other ingredients and boil for one minute to thicken.

4. Serve over a favorite rice, pasta or phyllo or pie crust baked in muffin cups.

Serves 4 – 6.

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