| 2 1/4 | cups Original Bisquick® mix |
| 2/3 | cup milk |
| 1 | tablespoon vegetable oil |
| 4 | boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces |
| 1 1/2 | teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves |
| 1/4 | teaspoon pepper |
| 1/2 | teaspoon Dijon mustard |
| 1 | bag (12 oz) Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables |
| 1 | container (10 oz) refrigerated Alfredo pasta sauce |
Serve with...
Triple-Chocolate Cherry Bars
Total Time:
1 hour 48 min
| 1. | Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown. |
| 2. | Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center. |
| 3. | Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits. |
| Thaw frozen vegetables before adding to skillet. |
|
| Speed up prep by using a pound of chicken breast strips for stir-fry. |
|
| Use reduced-fat Alfredo sauce to shave off a few calories. |
Nutrition Information:
470 ( 190); 21g ( 8g, 1g); 85mg; 1070mg; 41g ( 2g, 10g); 29g 30%; 4%; 20%; 10% 2 ; 1/2 ; 0 ; 3 1/2 ; 3 1/2 3