{Low Fat} Creamy Mushroom and Asparagus Chicken

This is one of those meals where (if you didn’t know any better) you would feel soooo guilty after devouring it, thinking you’d just eaten your whole days worth of calories in one meal. EXCEPT – it’s actually LOW FAT!! Plus loaded with lean protein, vegetables, and very few carbs! I’m a huge fan of low fat comfort foods that fill you up after one serving! 🙂 Yep!
Here are the details to making this super easy, healthy, comfort food meal…

First, start out cooking your chopped up chicken breasts on medium heat in a little bit of olive oil (or cooking spray) in a saute pan. After the pieces are cooked through, no longer pink in the middle, set aside on a plate and add a little bit of olive oil to the same saute pan. Add in your chopped onions and stir until semi-opaque, al dente. Then add in your mushrooms and chopped asparagus.

When veggies are cooked through, add the chicken back into the pan and stir for a minute to re-heat the chicken.

Then add 1 can of low-fat or fat free cream of mushroom soup and 1/2 cup of fat free sour cream and 1 cup (or less if you like a thicker sauce) chicken broth.

Together this makes a yummy, lower calorie sauce that goes well over any rice, potatoes, or pasta that you and your family like. I put mine on couscous because my boys LOVE it and it’s lower carb than pasta or rice. Make sure to season with salt and pepper! ENJOY!!

Low Fat Creamy Mushroom and Asparagus Chicken {adapted from The Realistic Nutritionist}

• 2 chicken breats, trimmed of excess fat and chopped into bite-size pieces
• 1 cup chicken broth
• 8 asparagus spears, chopped into bite-size pieces
• 1 large onion, chopped
• 2 cups of chopped mushrooms
• 1 can (12 oz) of fat free or low-fat cream of mushroom soup
• 1/2 cup fat free sour cream
• 1-2 Tbsp. olive oil
• salt and pepper to taste

Heat a little olive oil (or cooking spray) in saute pan over medium heat. Add chopped pieces of chicken and cook until no longer pink in the center. Put chicken onto seperate plate then add a little olive oil to the same saute pan and continue heating on medium heat. Add chopped onion and cook until semi-opaque (still a little crunchy) then add in mushrooms and asparagus. Cook until vegetables are al dente and add chicken back to the pan. Heat for about a minute then add the cream of mushroom soup, sour cream and chicken broth and stir until bubbly and thickened how you like. Make sure to season with S & P! Serve over rice, pasta, potatoes, couscous…just about anything you like! Enjoy!