Ingredients
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4 teaspoons olive oil
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3/4 teaspoon salt
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1/2 teaspoon black pepper
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1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
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1 cup chopped onion
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3/4 cup chopped celery
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2 garlic cloves, finely chopped
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1/3 cup all-purpose flour
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2 medium red potatoes, cut into 1/2-inch pieces
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1 1/2 cups baby carrots, quartered
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1/2 lb green beans, chopped
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2 tablespoons chopped parsley
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1 teaspoon rubbed sage
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4 sheets frozen phyllo dough, thawed
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1/4 cup grated parmesan cheese
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1 1/2 cups 1% low-fat milk
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1 (14 1/2 ounce) can fat-free chicken broth
Instructions
- Heat oven to 350°F Coat a 3-quart baking dish with nonstick cooking spray.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
- Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic, and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
- Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes.
- Stir in chicken, parsley, and sage. Spoon mixture into prepared baking dish.
- Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
- Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes before serving.