Ingredients
Scale
- 1 tablespoon olive oil
- 2 lbs chicken breasts, cubed in ½-inch squares
- ½ cup diced onion
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups sliced carrots, small circles
- ¾ cup diced celery (about 3 stalks)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1/3 cup whole wheat flour (or 1:1 GF or tapioca flour for gluten free)
- 1 ½ cups low sodium chicken broth
- 1 ½ cups room temperature milk (regular or nondairy)
- 1 ½ cups peas
- 1 ½ cups corn
Instructions
- In a large pan, heat olive oil over medium-high heat. Add cubed chicken and cook for 10 minutes until lightly browned.
- Add onion, garlic, carrots, and celery. Sauté for 10 minutes until vegetables are tender.
- Add dried spices, flour, and chicken broth. Stir well and cook for 5 minutes until mixture starts to bubble and thicken.
- Slowly add room temperature milk, stirring constantly as the mixture thickens.
- Stir in peas and corn. Serve as is or over cooked rice.
Notes
- Be sure to sauté the fresh vegetables to ensure they cook through.
- Thaw and drain frozen vegetables to prevent mushiness and add them at the end of cooking.
- Whisk in broth slowly for a smooth mixture. Stir constantly as it thickens.
- Store in an airtight container for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American