A colorful array of fresh vegetables are saut?ed in a savory combination of Swanson® Chicken Broth and garlic. It’s a hassle free way to whip up a delicious side.
Ingredients
- 1 tablespoon olive oil
- ½ cup diced red bell pepper (1-inch)
- 1 ½ cups thickly sliced cauliflower florets
- 1 medium yellow squash, halved and sliced
- 2 cloves garlic, minced
- 1 cup Swanson® Chicken Broth
Directions
Step 1
Heat the oil in a 12-inch skillet over high heat. Add the red pepper, cauliflower, green beans, and squash and cook for 4 minutes or until lightly browned, stirring occasionally.
Step 2
Add the garlic to the skillet and cook and stir for 1 minute. Add Swanson® Chicken Broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Reduce the heat to medium-high. Cook for 3 minutes or until the vegetables are tender, stirring occasionally. Season to taste.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 30 | |
% Daily Value * | |
Total Fat2g | 2% |
Saturated Fat0g | 2% |
Cholesterol1mg | 0% |
Sodium127mg | 6% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 4% |
Protein1g | |
Potassium131mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this