Total Time
1hr 10mins
Prep 50 mins
Cook 20 mins

Adapted from Cooking Light. Serving size: 1 cup. 368 calories, 9.8 g fat, 30.1 g carb, 2.2 g fiber, 148 mg cholesterol. I haven't tried this but it looks fabulous. Marinate time is 24 hours.

Ingredients Nutrition

Directions

  1. Add the first 10 ingredient to the container of an electric blender; process until smooth.
  2. Add green onion mixture and chicken to a large heavy-duty zip-lock plastic bag; seal and marinate in the refrigerator 24 hours; turn bag occasionally.
  3. Put potato cubes in a saucepan; cover with water; bring to a boil.
  4. Lower the heat and simmer 15 minutes or until tender; drain and cool.
  5. Heat oil in a large nonstick skillet over medium heat.
  6. Add in chicken and marinade; cook chicken 5 minutes on each side or until done.
  7. Transfer chicken from pan and chop chicken meat.
  8. Add chicken, potato, milk, and 1/4 teaspoon salt to pan; cook 5 minutes or until heated through--stir occasionally.
  9. Garnish with parsley.