Categories: Diabetic
Ingredients
- 6 cups water
- 2 cups fresh pearl onions
- 1 1/2 lb chicken breasts, cubed
- 2 tbsp canola oil, divided
- 2 medium red potatoes, peeled and chopped
- 1 cup sliced fresh mushrooms
- 14.5 oz can chicken broth
- 1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 3 tbsp sherry
- 3 tbsp cornstarch
- 1/2 cup milk
- 1 1/2 tsp minced fresh thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 10 sheets phyllo dough
- Refrigerated butter-flavored spray
Directions
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In a Dutch oven, bring water to a boil. Add the pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
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In a large skillet, cook chicken in 1 tbsp oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.
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Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-inch square baking dish coated with cooking spray.
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Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-inch strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again.
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Bake, uncovered, at 425 for 10-15 minutes or until golden brown.