Creamy Chicken and Peas

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

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