Carving for something healthy, fresh and light? This main dish recipe is almost meatless and gets all its rich flavor from only a couple of chicken thighs.

Now it’s time to start cooking again!



3  Tbsp olive oil

8  oz. new potatoes, cut into 1/2-inch thick slices

4  small carrots with tops, trimmed and diagonally cut into 1-inch pieces

4  cups mushrooms, halved (12 oz.)

1  large onion, cut in thin wedges

3  cloves garlic, peeled and sliced

1  lb. asparagus, trimmed and cut in 1-1/2-inch pieces

2 skinless, boneless chicken thighs, cut into strips

1/2  tsp. salt

1/4  tsp. pepper

3/4  cup reduced-sodium chicken broth

1  Tbsp. snipped fresh tarragon



1. In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper. Makes 4 servings.
Nutrition Information
Per serving: Calories 266, Total Fat 12 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 2 g, Cholesterol 29 mg, Sodium 483 mg, Carbohydrate 28 g, Total Sugar 9 g, Fiber 7 g, Protein 15 g. Daily Values: Vitamin C 47%, Calcium 8%, Iron 23%. Percent Daily Values are based on a 2,000 calorie diet
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