* Prep Time: 10 min*
* Oven Temp: 400*
* Cooking Time: 40 min*
What’s in it: - 3 skinless chicken breasts, cut into small pieces(0 points) - 2 carrots diced, 1 diced onion, 2C fresh mushrooms (0 points) - 1 C frozen peas (0 points) - 1/4 C gluten free flour (3 points) - 2 TBS Arla Skyr cream cheese (2 points) - 3 TBS Fat free Greek yogurt (0 points) - 4 C fat free chicken broth (0 points) - 2 TBS I can’t believe it’s not butter light (4 points) - Fresh thyme, garlic powder, salt, pepper (0 points) - Pillsbury crescent rolls (31 points for entire package - I couldn't find low fat but I know they are out there and will bring the point total down)
How to make it happen:
- Preheat oven to 400 - Cut chicken into small pieces and add to sauté pan with spritz of spray oil, season generously with salt, pepper, garlic powder - While chicken is cooking, chop carrots, onion, and mushrooms and set aside - Remove chicken once cooked through and add veggies along with 2TBS I can’t believe it’s not butter light and season again with salt/pepper/garlic powder - Once onions are translucent, add 1/4C gluten free flour and mix well coating all the veggies - Slowly add 4C chicken broth, mix well and bring to a boil - Add cream cheese, Greek yogurt, frozen peas, fresh thyme, & cooked chicken; cooking on medium for about 5 min (until it thickens) - Roll out the crescent dough and pinch together the perforated areas to make one sheet - Add mixture to a baking dish and place dough on top and bake for 12-15min (until the top is browned) - Cut into 8 pieces, 5SP per serving
Side Note: I seasoned with salt and pepper numerous times, definitely taste along the way and keep adding as you need it. You can also use low fat crescent rolls to save a point per serving (I grabbed the wrong ones on accident🤦🏻♀️) and added a touch of Worcester to amp up the flavor
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