1 large onion, chopped
4 cups broccoli florets
1 can (14.5 ounces) petite diced tomatoes, drained
1/4 reduced fat scallion and chive cream cheese (I used the whole tub otherwise it would have been crazy dry)
1/2 t salt
1/4 t pepper
1 T flour
1/2 t dried thyme
Heat 1 T oil in a pan. Cool chicken until browned. Remove from skillet.
Reduce heat to medium. Add 1t oil, onion and 1/4 t of salt and pepper, cook until softened. Add flour, cook 1 minute, stirring. Add broccoli, thyme and 1/2 cup water to skillet. Cover; cook for 4 minutes or until broccoli is crisp/tender.
Remove cover and add chicken, remaining 1/4 t salt, tomatoes and cream cheese to pan; stir until well blended.Bon Appetite!