4 (1-lb total) boneless skinless chicken breast halves
2 tsp canola oil
2 cups small fresh or frozen (thawed) broccoli florets
1 can reduced-fat cream of chicken soup
1/8 lb pasteurized cheese product (Velveeta-type), cut into small cubes
2 cups hot cooked brown rice
1/4 tsp freshly ground black pepper
In a large nonstick skillet, heat the canola oil over medium-high heat. Add the chicken and cook, turning once, about 8 to 10 minutes or until cooked through. Remove chicken from skillet and place on a warmed plate. Cover loosely to keep in heat.
In the same skillet, add the broccoli, chicken soup, and cheese; stir to mix well. Cook over medium heat, stirring often, 7 to 8 minutes or until heated through and cheese has melted.
To serve, divide the rice onto 4 individual plates; top with a chicken breast and 1/4 of the broccoli-cheese mixture.
Variation: You might like cream of broccoli soup or cream of mushroom soup as a substitute for the cream of chicken soup.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.