Categories: Diabetic

Ingredients

• 6 cups water
• 2 cups fresh pearl onions
• 1 1/2 lb chicken breasts, cubed
• 2 tbsp canola oil, divided
• 2 medium red potatoes, peeled and chopped
• 1 cup sliced fresh mushrooms
• 14.5 oz can chicken broth
• 1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 3 tbsp sherry
• 3 tbsp cornstarch
• 1/2 cup milk
• 1 1/2 tsp minced fresh thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 10 sheets phyllo dough
• Refrigerated butter-flavored spray

Directions

1. In a Dutch oven, bring water to a boil. Add the pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.

2. In a large skillet, cook chicken in 1 tbsp oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.

3. Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-inch square baking dish coated with cooking spray.

4. Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-inch strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again.

5. Bake, uncovered, at 425 for 10-15 minutes or until golden brown.

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