You won't believe how the wholesome flavor of fresh vegetables is enhanced by cooking them in chicken broth instead of water...and you've got a delicious side dish in just 15 minutes.
1 cup Swanson ® Chicken Broth (regular, goodness or natural certified organic)
3 cups chopped vegetables *
Directions
1. Heat the broth and vegetables in a 3 quart saucepan over medium-high heat to boil.
2. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender-crisp. Drain vegetables.
3. * Use a combination of broccoli florets, cauliflower, carrot and celery slices.
4. Proposal: Serve with baked chicken breast with white beans braised with olive oil and sage. For dessert serve fruit kabobs and yogurt or light mounted topping.
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