Chicken thighs in a curry risotto



4 servings 

Each serving provides 
1 leaner
3 greens 
3 condiments 

4 - 6 oz. boneless skinless chicken thighs 
1 cup light bertillo Alfredo sauce 
1 1/2 teaspoons curry powder 
1/2 cup unsweetened plain almond milk 
1 package (12oz) green giant veggie risotto medley = 4 cups per bag
1 1/2 cups sliced fresh zucchini 
1/2 cup thinly sliced red peppers 
3 tablespoons half and half 
1/8 teaspoon salt

Heat your frying pan to medium high. Put your chicken thighs in and brown on both sides. While that is cooking in a saucepan heat on low the Bertillo lite Alfredo sauce, salt, curry powder and the almond milk.
Add your chicken thighs back to your frying pan and put curry sauce over top to finish up cooking while spooning the curry sauce over each thigh. When the thighs have no more pink inside then remove from pan and throw in the zucchini; red peppers and cauliflower risotto mix and stir. Add the 1/2 and 1/2 at this time.  Stir to mix well and cook for s couple minutes. Add the thighs back to the risotto pan. The risotto bag is 4 cups. Following this recipe and adding the zucchini and peppers will complete the greens for each serving



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