Tasty Tuesday!! Chicken Not-Pie Skillet!

Happy Tuesday everyone!!!

So I'm learning slowly but surely that CARBS ARE NOT MY FRIEND.
It's kinda a bummer, but it is what it is.
So, I'm having to re-invent the wheel, so to speak

I don't like substitutions much - you can use spaghetti squash or cauliflower or whatever, but seriously, it's just not the same. So rather than substitute, I'm figuring out ways to make it so that the starch is not even missed!

The following recipe is what I call a "morpher" - that means that it can start out one way, then you can change or add ingredients at will to make it a completely different meal. It's great, especially in WLS patient families because we can use the leftovers the next night to make a completely new meal.

Also, please note that these ingredients are NOT set in stone! Don't like chicken? Use pork! Hate onions? Skip 'em! Use ingredients that YOU love and make it your own!

The one on the left is my serving, the one on the right is for my hubby.
Serving sizes are: WLS Patient Serving 1/2 C
                     Regular Serving 1 C

Chicken Not-Pie Skillet

2 T Olive Oil
1 lb boneless, skinless chicken breast
1 medium onion (any color) chopped
1 medium zucchini, chopped
1 can low-sodium green beans (Or fresh, if you prefer), drained

Sauce:
1 can cream of chicken soup (low-sodium)
1 T Heavy cream
1/4 C grated Parmesan cheese (optional)
Salt and pepper to taste

Heat olive oil in heavy bottomed high sided skillet over medium heat until it begins to glisten. Add onions and zucchini and saute until tender. Add chicken and continue to saute until chicken is no longer pink. Add green beans and sauce ingredients and stir to combine. Continue to cook, stirring often, until heated through and bubbly. Remove from heat and allow to sit for 5 minutes, covered. This allows the chicken to finish cooking through and the sauce to thicken.


Now:
IT'S MORPHIN' TIME!!!

Add Ins:
CHEESE!!! Make a version of chicken spaghetti without the spaghetti!! Trust me, this is so good you won't miss the pasta.

ENCHILADA SAUCE!!! For that craving we ALL get - try topping with some Monterey jack and sour cream for that ULTIMATE feast!

HERBS!! The sky is the limit here - rosemary, thyme, basil, sage - whatever your mood! The fresher the better!!

MORE VEGGIES!!! Put in as many veggies as you can stand! Trust me - they're ALL good like this!

Got it? Now, go try it!!
And if you make it, leave a comment and tell me how it worked out for you!
God Bless!