• 3 cups broccoli, chopped
  • 1 tbsp vegetable oil
  • 1 lb. chicken, bite-sized pieces
  • 3 tbsp. flour
  • 1/2 onion, chopped
  • 1/2 cup chicken broth
  • 4 oz. cream cheese, cubed
  • 1 can diced tomatoes, drained
  • 1 tsp. dried parsley
  • Tortilla chips


    1) Place broccoli in a small saucepan and cover with water. Bring to a boil over high heat, then reduce to medium. Cook around 5 mintues and remove from heat.

    2) Meanwhile, heat oil in a large pan over medium heat. Coat chicken with 2 tbsp. flour and add to pan, cook for 4 minutes. Add chopped onion and cook another 4 minutes. Remove both from pan.

    3) Add broth to skillet and scrape bottom of pan to remove browned bits. Add cream cheese and cook for 2 minutes, stirring with a wire whisk.

    4) Drain broccoli and add to pan, along with diced tomatoes and parsley. Return chicken and onions to pan and mix everything well. Cook until warmed through. Mix 1 tbsp flour with 1 tbsp cold water and stir to remove lumps. Add to pan and stir well. Serve with tortilla chips for scooping.


    Nutrition Information: (1 of 4 servings, with 1 oz. chips)
    Calories- 474, Total Fat- 22.7g (Saturated Fat- 8.6g, Polyunsaturated Fat- 2.2g, Monounsaturated Fat- 10.2g), Cholesterol- 97.2mg, Potassium- 682.1mg, Total Carbohydrate- 33.6g (Dietary Fiber- 6.1g, Sugars- 3.5g), Protein- 35.3g

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