Last Minute Chicken

1 (13 1/2-ounce) can light coconut milk
1/2 cup canned lower-sodium chicken broth
1/2 teaspoon green curry paste
1 teaspoon packed dark brown sugar
1/4 cup chopped basil leaves
1 pound frozen boneless, skinless chicken breasts
1 (10-ounce bag) frozen stir-fry vegetables, such as broccoli, carrots, red bell peppers, water chestnuts and green beans
1/4 teaspoon salt
1 bag boil-in-a-bag rice
Fresh chopped cilantro
Lime wedges

Recipe by Nancy Hughes, "Relish Good Food Fast," May 2006.

1. Combine coconut milk, broth, curry paste, sugar and basil in a deep skillet or Dutch oven; bring to a boil. Add chicken, return to a boil, reduce heat and simmer, covered, 12 minutes, stirring occasionally. Add frozen vegetables and salt; cook 10 minutes or until vegetables are tender. Remove chicken, cut into bite-size pieces and return to pot.
2. Meanwhile, cook rice according to package directions.
3. Divide rice among four 4 shallow bowls and top with chicken mixture. Sprinkle with cilantro and garnish with lime wedges. Serves 4.

Per serving: 405 calories, 22g fat, 28g prot., 27g carbs., 2g fiber, 650mg sodium.

2 (14-ounce) cans lower-sodium chicken broth
8 ounces frozen boneless, skinless chicken breasts
8 ounces uncooked fettucine noodles, broken in half
1 (16-ounce bag) frozen broccoli and cauliflower florets
1 (6- ounce) package garlic and herb cream cheese (such as Rondele)
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped green onions
Coarsely ground black pepper

1. In a deep skillet or Dutch oven, bring broth to boil over high heat; add frozen chicken breasts. Return to a boil, reduce heat, cover and simmer 16 minutes.
2. Add pasta, stir, cover and simmer 8 minutes, stirring occasionally. Remove chicken, cool and shred.
3. Increase heat to high and bring pasta to a boil. Add frozen vegetables, return to a boil, reduce heat, cover tightly and simmer 5 minutes or until vegetables are crisp tender.
4. Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese, salt and reserved cooking water. Toss until cheese has melted. Add chicken, and cook 2 minutes to heat through, stirring frequently. Sprinkle with Parmesan cheese, green onions and black pepper. Serves 4.

Recipe by Nancy Hughes, "Relish Good Food Fast," May 2006.

Per serving: 490 calories, 21g fat, 27g prot., 51g carbs., 2g fiber, 1180mg sodium.

2 (14-ounce) cans lower-sodium chicken broth
12 ounces frozen boneless, skinless chicken breasts
8 ounces uncooked short pasta (rotini or penne)
1 (9-ounce) package frozen cut asparagus or asparagus stir-fry
1/2 cup prepared pesto
2 tablespoons fresh lemon juice
1/8 teaspoon salt
Coarsely ground black pepper

1. In a deep skillet or Dutch oven, bring broth to a boil over high heat. Add frozen chicken. Return to a boil, reduce the heat, cover and simmer 22 minutes. Remove chicken from broth, cool and shred.
2. Increase heat to high and bring broth to a boil. Stir in pasta and continue to cook, uncovered, 6 minutes. Add frozen asparagus, boil 2 minutes or until asparagus is tender.
3. Drain pasta mixture and return to skillet. Add shredded chicken, pesto, lemon juice, salt and pepper; toss gently. Serves 4.

Recipe by Nancy Hughes, "Relish Good Food Fast," May 2006.

Per serving: 470 calories, 16g fat, 34g prot. , 48g carbs., 3g fiber, 930mg sodium.