Favoreats
Favoreats LLC
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INGREDIENTS
3
cups reduced sodium chicken broth, divided
1
tablespoon, plus 2 teaspoons extra virgin olive oil, divided
2
medium boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 pound—omit or substitute 1 can of rinsed white or black beans to make the dish vegetarian)
1 tsp
kosher salt, divided
1/2 tsp
black pepper, divided
2 cups
white or yellow corn, cut from the cob (about 2 large ears)
2
small zucchini, diced (about 2 cups)
1
red or orange bell pepper, seeded and diced
3
green onions, sliced
3 cloves
garlic, minced
2 tbsp
unsalted butter
2 tbsp
all purpose flour (to make gluten free, use a gluten free all-purpose flour blend)
1 cup
non-fat milk
1 tsp
dried oregano
1/2 tsp
dried basil
1 1/2 cups
freshly grated reduced fat cheese, divided (I used half mozzarella, half extra sharp cheddar), about 6 ounces