Creamy Chicken and Peas
8 oz boneless skinless chicken breast, cut into 1” cubes (1 cup)
1 cup sweet onion, chopped
1 cup frozen petite peas
1 cup butternut Bechamel
2 tbls butter
Melt butter in saute pan over medium heat. Add onion and saute until onion is soft.
Add chicken and peas. Saute for 3-5 minutes until chicken is no longer pink.
Add Bechamel sauce and heat until warm.
Serve over pasta or rice.
3 servings, 336 calories per serving