St-Hubert Sauce Mix Creamy Chicken Stew 38 g

St Hubert

DIRECTIONS STOVE TOP: Combine contents of pouch with 1 cup (250 mL) of water and 2 cups (500 mL) of milk. Set aside. In a large skillet, heat a drizzle of oil over medium-high heat. Brown 750 g (1 ½ lb) of diced chicken in two batches. Add a minced onion, cook for 1 minute. Add 2 diced carrots, 1 ½ cups of diced potatoes and 1 diced celery stalk along with the sauce. Bring to a boil, stirring. Reduce heat and let simmer for 35 minutes, stirring occasionally, until desired consistency.

per 1/12 pouch (3 g)

Calories 10	% Daily Value
Fat 0.1 g
Saturated
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 2 g
Fibre
Sugars
SugarAlcohols
Protein 0.2 g
Cholesterol
Sodium 320 mg	14 %
Potassium 10 mg	1 %
Calcium
Iron 0.1 mg	1 %

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