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Herbed Potatoes and Peas

Yield 4 servings

Ingredients

  • 8 small red potatoes, halved
  • 1 tablespoon light butter
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 cup 2% reduced-fat milk
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1 1/2 cups frozen petite green peas
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons thinly sliced mint or basil

Nutrition Information

  • calories 172
  • caloriesfromfat 21 %
  • fat 4 g
  • satfat 2.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.9 g
  • carbohydrate 26.3 g
  • fiber 3.6 g
  • cholesterol 14 mg
  • iron 0.0 mg
  • sodium 224 mg
  • calcium 0.0 mg

How to Make It

  1. Arrange potato halves in a circle on paper towels in microwave oven. Microwave at HIGH 5 minutes or until tender.

  2. Melt butter in a saucepan over medium heat. Add flour, stirring with a whisk. Gradually add milk and broth, stirring with a whisk. Cook over medium heat until thick, stirring constantly. Add potato and peas; bring to a boil, stirring to coat. Stir in pepper and mint.

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