Chicken breasts, veggies and purchased Alfredo sauce team with homemade biscuits for a delicious homemade dinner.
cups Original Bisquick™ mix
tablespoon vegetable oil
boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
teaspoon Dijon mustard
bag (12 oz) frozen mixed vegetables
container (10 oz) refrigerated Alfredo pasta sauce
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.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.