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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