2 tablespoons flour
1/2 teaspoon seasoned salt
large zip-top bag
1 3/4 lb boneless, skinless chicken breasts
1 tablespoon butter
3 cups frozen broccoli florets
1 (10-ounce) container refrigerated light Alfredo sauce
1/4 cup white wine
2 tablespoons shredded Parmesan cheese

1. Place flour and seasoned salt in large zip-top bag. Cut chicken into bite-size pieces and place in bag. Wash hands.
2. Preheat large sauté pan on medium-high 2–3 minutes. Seal bag tightly; shake to coat chicken. Add butter to pan; swirl to coat. Pour chicken, with flour, into pan; cook 4–5 minutes, stirring occasionally, or until chicken begins to brown.
3. Add broccoli; cover and cook 3 minutes, stirring occasionally. Stir in Alfredo sauce and wine; reduce heat to low. Cover and cook 2–3 minutes until broccoli is tender. Sprinkle with cheese and serve.

CALORIES (per 1/4 recipe) 400kcal; FAT 14g; CHOL 140mg; SODIUM 880mg; CARB 16g; FIBER 3g; PROTEIN 49g; VIT A 30%; VIT C 70%; CALC 20%; IRON 15%

1. Chop chives finely. Place all ingredients in microwave-safe bowl and cover.
2. Microwave on HIGH 3 minutes. Stir and serve.

CALORIES (per 1/4 recipe) 200kcal; FAT 4.5g; CHOL 10mg; SODIUM 770mg; CARB 37g; FIBER 2g; PROTEIN 5g; VIT A 2%; VIT C 2%; CALC 2%; IRON 4%