Tuesday, November 5, 2013

Chickpea and Chicken Divan

 We used the following recipe, but exchanged the miso for chickpea miso and used no oil, just broth. We also added ground nutmeg to the cheeze sauce. The favor is outstanding. Next time though we would use less liquid and thicken it.

We have made a double recipe for the chicken divan, so one can be frozen for a later time.
For the doubled cheese sauce we used broth instead of cream to reduce calories and fat. Using the heavy whipping cream adds 200 calories and 22 grams of fat to each serving.
With the rue we used 2 TBS of soy free earth balance margarine, we don't have butter in the house, and 4TBS of arrowroot starch. Once thickened we slowly added the broth until all 4 cups were added whisking to assist with declumping. Once at the desired thickness add the 2 cups of white cheddar cheese. Once it is melted add the 1 cup parmesan cheese. Once it is melted add a teaspoon of nutmeg. The cheese is poured over the cooked diced chicken and broccoli. An additional 1/2 cup of parmesan cheese is sprinkled over the top.
Both Divan dishes are cooked at 350 for 30 minutes.

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