Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        chicken & vegetables
     1/2         pound  red potatoes -- cut in 1/2" pieces
  3               cups  broccoli florets -- fresh
  3               cups  cauliflower flowerets -- fresh
  3                     boneless skinless chicken breast halves -- cut into
                        -- 1" pieces
     1/8      teaspoon  salt
                        sauce
  1 1/4           cups  skim milk
  5          teaspoons  cornstarch
     1/2      teaspoon  salt
     1/4      teaspoon  nutmeg
  3             ounces  cheddar cheese -- lowfat, cut into
                        -- 1/2 inch
                        -- pieces
  1               dash  cayenne pepper -- if desired

Preparation:

In Dutch oven, bring 2 cups water to a boil. Add potatoes, broccoli and cauliflower; return to a boil. Reduce heat to medium; cover and cook 6 to 8 minutes or until potatoes are tender, stirring once. Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle chicken with 1/8 teaspoon salt. Add chicken to skillet; cook and stir 6 to 8 minutes or until no longer pink. Drain vegetable; place on serving platter. Arrange chicken evening over vegetables. Cover with foil to keep warm. In small bowl, combine milk, cornstarch, 1/2 teaspoon salt and nutmeg; blend well. Add to drippings in skillet; cook and stir over medium high heat until thickened. Remove from heat stir in cheese spread and ground red pepper until cheese spread is completely melted. Pour over chicken and vegetables.

Nutritional Information:

303 Calories (kcal); 9g Total Fat; (25% calories from fat); 33g Protein; 24g Carbohydrate; 75mg Cholesterol; 603mg Sodium