Ingredients
| 2 tsp | (10 ml) | butter |
| 4 | garlic cloves, minced | |
| 1 lb | (500 g) | skinless, boneless chicken breasts or thighs (diced) |
| 1/2 tsp | (2 ml) | salt and pepper |
| 2 cups | (500 ml) | low sodium chicken broth |
| 1 tbsp | (15 ml) | honey |
| 1 1/2 cups | (375 ml) | white potatoes, diced small |
| 1 1/2 cups | (375 ml) | carrots, chopped |
| 3 cups | (750 ml) | broccoli, chopped (1 large head) |
| 3 tbsp | (45 ml) | sour cream |
| 2 tbsp | (30 ml) | fresh parsley or 2 tsp (10 ml) dried |
| 1/3 cup | (75 ml) | Parmesan cheese, finely grated |
Directions
- Combine butter, garlic, diced chicken, salt, and pepper in a large skillet over medium-high heat for about 10 minutes or until cooked.
- Add chicken broth, honey, potatoes, and carrots to skillet over medium-high heat and simmer for 10 to 15 minutes or until slightly thickened.
- Add broccoli and cook for 3 to 5 minutes or until tender.
- Add sour cream, parsley, and Parmesan cheese and stir until combined.
- Serve with a whole wheat role.