Presto Chicken Primavera Potatoespoultry 4 medium baking potatoes; scrubbed 1 teaspoon oil 3/4 cup zucchini; chopped 1/2 cup red bell pepper; chopped 1 tablespoon flour pepper; to taste 1/4 teaspoon garlic powder 1 1/2 cups skim milk 1/3 cup parmesan cheese; grated 2 cups chicken breasts without skin; cooked, cubed Pierce potatoes with fork; place on microwave-safe roasting rack or paper towel in microwave. Microwave on HIGH for 10 to 15 minutes or until tender, turning once halfway through cooking. Cover; let stand 5 minutes. Meanwhile, heat oil in medium non-stick saucepan over medium-high heat until hot. Add zucchini and bell pepper; cook and stir until zucchini is crisp-tender. Stir in flour, garlic powder and pepper. Add milk; stir until well blended. Cook and stir until thickened and bubbly. Stir in parmesan cheese and chicken; cook until thoroughly heated. To serve, cut potatoes in half lengthwise and top with chicken mixture. (Per serving: 140 calories; 3 g fat). |
