Cook Time: 30 min.
1 1/2 lbs. baby red potatoes, quartered
1 T. olive oil
4 medium skinless boneless chicken breast halves, cut into bite size pieces
1/2 t. salt, divided
1/4 t. black pepper, divided
5 oz. carrots, cut into 2" x 1/4" pieces
1 c. chicken broth
1/4 c. heavy whipping cream
1/2 t. dried tarragon, crumbled
1 c. frozen peas, thawed
1 T. butter
In 5 qt. Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer until tender, about 12 minutes.
Meanwhile, in nonstick 12" skillet, heat oil over medium-high heat until very hot. Add chicken and sprinkle with 1/4 t. salt and 1/8 t. pepper; cook 6 minutes, stirring occasionally. Then cover and reduce heat to medium, cooking until no longer pink, about 8 minutes. Transfer chicken somewhere to keep warm (such as a plate and then cover with foil).
To that same skillet, add carrots, broth, cream and dried tarragon; cover and cook over medium-high heat until carrots are tender, about 5 minutes. Remove skillet from heat and stir in peas.
Coarsely mash potatoes with butter and remaining salt and pepper. Spoon potatoes onto platter; top with chicken and veggie mixture. Garnish with tarragon.
Supposedly something like 450 calories per serving and 40 g of protein for you prego peoples. To make it leaner, cut the cream and increase the broth by 1/4 c.