I’ve been cooking up so many desserts, snacks and side dishes lately and I realized it’s been quite some time since I shared an entree. So before I get into all the sugar-free and natural recipes I’ve been working on and talking about, I have one of my favorite dinner dishes to share with you. This one-skillet wonder is easy to make combining a unique blend of flavors that is equally delicious served vegetarian without the meat. You’ll find a link to a printable recipe card at the end of this post.
1/2 – 1 lb chicken (optional)
1/4 lb bacon (optional)
1 cup sliced mushrooms
1 Tbsp minced garlic
2 Tbsp flour
2 tsp onion powder
1 tsp pepper
salt to taste
14 oz low sodium chicken broth
6 oz fresh spinach
10 oz fresh or frozen corn kernels
16 oz sour cream
1/2 cup sliced green onions (optional)
crushed croutons (optional)
8 oz bow tie pasta
Omit bacon, flour for coating chicken, salt and croutons.
Use low sodium or no salt added broth, fat free or light sour cream and whole wheat pasta.
Saute bacon, mushrooms and minced garlic until all are cooked. Crumble bacon (or chop before cooking) and set mixture aside.
Cut chicken into bite sized pieces and coat with 2 Tbsp flour. Saute in a deep skillet until cooked through and slightly browned.
Add chicken broth, mushroom mixture, onion powder, garlic powder and pepper to skillet. Cover and simmer for 10 minutes.