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Chicken Thighs in Cheesy Broccoli Sauce















Trans-fat Free


¼ cup vegetable oil
2 pounds chicken thighs, boneless, skinless
2 medium carrots
1 medium onions
1 small green bell peppers
1 each garlic cloves
1 can soup, broccoli cheese
¾ cup chicken broth
¾ cup light cream (half&half)
½ teaspoon salt
¼ teaspoon black pepper


In a wok, heat 2 tablespoons oil over medium-high heat until hot, swirling to coat sides of pan.

Add chicken and cook, turning, until browned all over, 5 to 7 minutes.

Remove chicken to a plate.

Pour off fat from wok.

In same wok, heat remaining 2 tablespoons oil over medium- high heat.

Add carrots, onion, bell pepper, and garlic and stir-fry until softened, 5 to 6 minutes.

Return chicken to wok.

In a medium bowl, whisk together soup, chicken broth, half-and -half, salt and pepper.

Pour over chicken and vegetables.

Bring to a boil.

Reduce heat to medium-low, cover, and cook until chicken is tender, 35 to 40 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 411g (14.5 oz)
Amount per Serving
Calories 75463% of calories from fat
 % Daily Value *
Total Fat 53g 81%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 560mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 113g
Vitamin A 116% Vitamin C 33%
Calcium 10% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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