Chicken Primavera Potatoes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 4 baking potatoes, scrubbed
• 1 cup chicken broth
• 2 teaspoons soy sauce
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch
• 2 garlic cloves, minced
• 1/2 medium red bell pepper, seeded, cut into small thin strips
• 1 small summer squash, halved and sliced
• 1 cup fresh pea pods, cut in half
• 2/3 cup fresh asparagus spear, cut in 1-inch pieces

Recipe

• 1 pierce potatoes with fork. microwave at high 11 to 15 minutes or until tender, rearranging once. cut chicken into thin strips. blend broth, soy sauce, pepper and cornstarch in a small bowl; set aside.
• 2 spray a large nonstick skillet with nonstick cooking spray. heat over medium-high. add chicken; cook and stir 3 minutes. add garlic, bell pepper and squash; cook 1 minute. add asparagus and pea pods; cook and stir 2 minutes or until vegetables are crisp-tender and chicken is done.
• 3 whisk broth mixture, then blend into chicken. cook and stir until broth is thickened and translucent.
• 4 split top of baked potatoes and fluff insides with a fork. spoon chicken and vegetable mixture over the top of potato.