Easy Light Orange Chicken Recipe - Simple & Delicious

Light Orange Chicken

YIELD Makes 4 servings

INGREDIENTS

1 can (10-3/4 ounces) reduced-fat condensed cream of celery soup 1/2 cup fat-free (skim) milk 1/4 cup finely chopped onion 2 tablespoons orange marmalade 1 clove garlic, minced 1/4 teaspoon dried rosemary 4 boneless skinless chicken breast halves 1 cup julienned carrots 1 cup julienned zucchini

PREPARATION:

1. Combine soup, milk, onion, marmalade, garlic and rosemary in medium bowl,; set aside. Spray large nonstick skillet with vegetable cooking spray. Heat over medium heat 1 minute. Add chicken; brown 5 minutes on each side. Remove from skillet.
2. Add carrots and zucchini to skillet; sauté 2 to 3 minutes. Stir in soup mixture. Return chicken to skillet. Reduce heat to low; cover and simmer 5 to 8 minutes or until chicken is no longer pink in center.

This recipe appears in: Chicken NUTRITIONAL INFORMATION: Protein 29 g Fiber 3 g Carbohydrate 20 g Cholesterol 73 mg Saturated Fat 2 g Total Fat 5 g Calories from Fat 19 % Calories 243 Sodium 660 mg DIETARY EXCHANGE: Vegetable 1 Starch 1 Meat 3