Nutrition Facts

• • Calories: 290
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 50mg
  • Sodium: 231mg
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 26g

Ingredients

• • 3/4 cup all-purpose flour
  • 3 cups reduced-sodium chicken broth
  • 1 1/2 lb boneless, skinless chicken breasts, fat trimmed, cut into bite-size pieces
  • 2 tsp olive oil
  • 2 leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
  • 2 medium carrots, peeled and cut into 1/4-inch-thick coins
  • 1/3 cup vermouth or white wine
  • 1 cup skim milk
  • 6 oz asparagus (about 10 stalks), spears cut into 1-inch pieces
  • 1 cup frozen peas, thawed
  • 2 Tbsp chopped fresh parsley
  • 1 tsp lemon zest
  • 1/8 tsp ground white pepper, optional
  • 6 sheets phyllo dough
  • 3 Tbsp trans fat free margarine, melted

Preparation

• • Preheat oven to 400°. Line a rimmed baking sheet with foil; set aside. In a bowl, whisk 1/2 cup flour and broth; set aside. Lightly coat a large saucepan with nonstick cooking spray and heat over medium-high heat. Add the chicken and cook until it is lightly browned, about 3 minutes. Transfer chicken to a 13 x 9-inch baking dish and set aside.
  • Return the saucepan to medium heat and add oil. Add the leeks and carrots and sauté for 4 minutes, or until leeks are tender. Add the vermouth and simmer until it has evaporated, about 1 minute. Add the flour-broth mixture, milk, and remaining 1/4 cup flour, and simmer until thick and bubbly, about 5 minutes. Add the chicken, asparagus, peas, parsley and lemon zest, and return to a simmer. Cook, stirring frequently, until the chicken is just cooked through, about 4 minutes. Season with white pepper, if using, and transfer to the baking dish.
  • Lay 1 sheet of phyllo dough on a clean work surface; cover the remaining phyllo sheets with a towel. Brush the phyllo sheet lightly with margarine. Lay the phyllo on top of the filling. Repeat with remaining phyllo sheets and margarine, loosely stacking the phyllo over the chicken filling. Transfer the pie to the prepared baking sheet and bake until the phyllo is deep golden brown and crispy, and the filling is bubbly, about 30 minutes.

You Might Also Like...

	Vegetarian Stuffed Peppers Recipe These barley stuffed peppers make a great vegetarian entrée that packs a punch. You'll never miss the beef with the low fat bean and barley stuffing. Use red, yellow or orange peppers for color.
	Healthy Chicken Salad Recipe This chicken salad loses calories but not flavor with a creamy mix of low fat mayonnaise and fat free sour cream. Walnuts give this healthy chicken salad a good dose of omega-3 and a nice crunch.
	Truly Terrific Tacos Recipe Try this quick, easy and delicious taco recipe. The tacos are low in fat compared to traditional Mexican taco recipes because they use veggie burger filling instead of beef.