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Creamy Potatoes and Asparagus

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By Betty Crocker Kitchens
Updated Oct 13, 2010
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Enjoy these new potatoes and asparagus cuts creamed in white sauce and chicken broth for an easy 20 minute side dish.

Creamy Potatoes and Asparagus

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 5
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Ingredients

  • 1/2 cup chicken broth
  • 1 bag (20 oz) refrigerated cooked new potato wedges
  • 1 package (1.25 or 1.8 oz) white sauce mix
  • 3/4 cup fat-free (skim) milk
  • 1 box (9 oz) frozen asparagus cuts

Instructions

  • Step 
    1
    In 3-quart saucepan, heat broth to boiling over medium-high heat. Add potatoes; cook 5 minutes.
  • Step 
    2
    Meanwhile, in small bowl, stir together white sauce mix and milk.
  • Step 
    3
    Pour sauce over potatoes. Add asparagus; stir gently to mix. Cover; simmer over low heat 7 minutes, stirring occasionally, until sauce thickens and vegetables are crisp-tender.

Nutrition

170 Calories
2 1/2g Total Fat
7g Protein
29g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
740mg
31%
Potassium
190mg
6%
Total Carbohydrate
29g
10%
Dietary Fiber
4g
18%
Sugars
9g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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