March is National Nutrition Month! Celebrate by eating healthy! Try this easy and nutritious recipe for Chicken and Vegetable Chowder, YUM!
|2 cups frozen mixed vegetables, thawed|
|1 can (10.75 ounces) reduced sodium cream of potato soup*|
|1 cup cooked chicken breast, chopped|
|1/4 teaspoon dried basil|
|1/8 teaspoon black pepper|
|1 cup low fat milk|
- Combine all ingredients in medium saucepan.
- Stir and heat until hot.
- Store leftovers in refrigerator.
* Choose reduced-sodium soups when available.
To learn more about National Nutrition Month check out the Academy of Nutrition and Dietetics website http://www.nationalnutritionmonth.org/nnm/
Questions? Contact Sarah Dirks, Community Worker, Snap-Ed at email@example.com