Chicken à la King, a Classic Made Skinny

Directions

1. To Bake Potatoes: Preheat oven to 350 degrees. Wash and dry each potato and pierce with a fork.  Bake in oven about 45 minutes- 1 hour until completely baked through. Remove from oven, wrap each in foil to keep warm. To cook in microwave: cook 1 potato at a time in the microwave. Cook for 3 minutes, turn over and continue to cook for about 3-4 minutes until soft. Remove from microwave, wrap each in foil to keep warm.

2. To Make Chicken à la King: In a large nonstick pan, melt butter over medium-high heat. Cook mushrooms, onions, red bell peppers in butter, stirring occasionally, until vegetables are soft about 4 minutes.

3. Stir in flour, salt and pepper and stirring constantly, until blended; remove from heat. Using a whisk, stir in milk and broth. Continue to whisk until the flour becomes dissolved. Place back on medium-high heat and cook, whisking constantly until boiling.  Continue to boil, stirring continuously for 1 more minute. Stir in chicken, pimentos and continue to cook until hot.

4.  Cut baked potatoes in half.  Mash each with a fork.  Add about ¾ cup Chicken à la King to each.

5. This dish can be made ahead and reheated. It also freezes great.

Makes 6 servings (1 potato and about ¾ cup Chicken à la King)

 

Shopping Tip-Pimentos are sold diced in small glass jars. Look in the pickle or olive section or ask your grocer.

Serving Tip
Chicken à la King can also be served over rice, pasta or toasted bread

 

Weight Watchers (old points) 7
Weight watchers POINTS PLUS 9

SKINNY FACTS: for 1 stuffed potato (includes ¾ cup Chicken à la King and baked potato)
351 calories, 5g fat, 24g protein, 54g carbs, 6g fiber, 346mg sodium, 6g sugar

 

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