Chicken Primavera Potatoes
Rotisserie chicken, from the deli, shredded
Baking potatoes, scrubbed
|1, 14.5 oz. can|
Reduced-sodium chicken broth
Red pepper flakes, crushed
Red bell pepper, seeded, cut into small thin strips
Yellow summer squash, halved and sliced
Pea pods, fresh and cut in half
Fresh asparagus spears, cut in 1-inch pieces
Pierce potatoes with fork. Microwave on HIGH 11 to 15 minutes or until tender, rearranging once.
In a small bowl, combine the chicken broth, soy sauce, pepper and cornstarch; set aside.
Heat oil in a large skillet over medium-high heat. Add the pea pods, peppers and asparagus, cook 5 to 6 minutes, or until tender. Add the chicken, garlic and squash. Cook 5 to 6 minutes, or until the chicken is heated through.
Whisk the broth mixture into the pan. Cook, stirring 2 to 3 minutes, until the broth is thick.
Place potatoes on serving plates. Split and fill with chicken mixture. Serving suggestion: serve with cornbread.