CHEESY CHICKEN-CAULIFLOWER CHOWDER

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1 tablespoon olive oil

1 teaspoon butter

1 clove garlic, chopped

1 small onion, chopped

3 medium carrots, sliced

3 cups chopped cauliflower (about 1 head)

Two 14-ounce cans, reduced-sodium chicken broth

1 teaspoon Splenda

1/8 teaspoon nutmeg

1/2 teaspoon dried basil

1/4 teaspoon dried tarragon

Kosher salt and black pepper

3 cups cubed cooked chicken

1/4 cup flour

1 cup milk

2 tablespoons reduced-fat cream cheese

4 ounces cheddar cheese, shredded

In a large saucepan, sauté the garlic and onion in olive oil and butter until soft. Add carrots, cauliflower, broth, Splenda, nutmeg, basil, salt, and pepper. Bring to a boil, reduce heat and simmer for 15 minutes or until vegetables are tender. Add chicken and heat through. In a small bowl combine flour and milk until smooth. Add to chicken mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from heat. Add cream cheese and cheddar. Stir until melted.

Makes 8 servings.

Per Serving: Calories 222; Protein 22 g; Fat 9 g; NET Carbs 7 g; (Fiber 2 g); Sugar 4 g; Sodium 421 mg