| Total sodium per serving: 209mg |
Total calories per serving: 438 |
Servings: 4 |
Ingredients
- 560g chicken thighs (abt 4, skinless, bone in)
- 2 tbsp olive oil
- 84g onion, diced
- 284ml condensed, no added salt Cream of Chicken soup
- 125ml no added salt chicken broth
- 1 tsp garlic powder
- 1 tsp no added salt Italian seasoning
- 1 cup cooked kale or spinach, chopped
- 4 oz white or cremini mushrooms, cut into quarters or smaller
- 30g sun dried tomatoes…need to be reconstituted and cut up
- 4 tsp shaved Parmesan cheese
- Low Sodium hot chili sauce (optional)
Directions
1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
2. Remove chicken and set aside on a plate.
3. Place onion in the skillet and sauté until onions have softened.
4. Add the Cream of Chicken soup, chicken broth, garlic powder and Italian seasoning. Whisk over medium high heat until it starts to thicken.
5. Add the chopped kale/spinach, mushroom pieces and reconstituted sundried tomatoes and let it simmer for a few minutes.
6. Add the chicken back to the pan and serve over pasta or rice if desired.
This could also be served with a salad or with vegetables such as steamed broccoli or green beans.
7. Sprinkle each serving with a tsp of shaved Parmesan cheese.
Original recipe from getinmybelly, adapted for low sodium
