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Send a Meal Blog

Tuesday, August 03 2010

ingredients

  • 12  oz.  skinless, boneless chicken breast halves or chicken thighs
  • 4    fresh ears of sweet corn
  • 1  32-oz. container  reduced-sodium chicken broth
  • 1  small  green sweet pepper, chopped (1/2 cup)
  • 1  cup  milk
  • 1-1/4  cups  instant mashed potato flakes
  •     Salt and ground black pepper
  •     Crushed red pepper (optional)

directions

1. In Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.

2. Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper. Makes 4 servings.

nutrition facts

  • Servings Per Recipe 4 servings
 
  • Calories 269, 
  • Total Fat (g) 3, 
  • Saturated Fat (g) 1,
  • Monounsaturated Fat (g) 1, 
  • Polyunsaturated Fat (g) 1, 
  • Cholesterol (mg) 54, 
  • Sodium (mg) 721, 
  • Carbohydrate (g) 33, 
  • Total Sugar (g) 7, 
  • Fiber (g) 3, 
  • Protein (g) 29, 
  • Vitamin C (DV%) 58, 
  • Calcium (DV%) 9, 
  • Iron (DV%) 8, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:57 am   |  Permalink   |  0 Comments  |  Email
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