1/2 teaspoon olive oil
1/2 cup finely chopped onion
1 cup water
1 1/2 teaspoons chicken bouillon granules
3 cups small broccoli florets or thawed frozen chopped broccoli
1/2 cup evaporated skimmed milk
1/8 teaspoon ground red pepper
2 ounces cubed light Velveeta cheese
1/4 cup non fat sour cream
1/8 teaspoon salt
Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook and stir 4 minutes or until translucent.
Add water and bouillon granules; bring to a boil over high heat. Add broccoli; return to a boil. Reduce heat; simmer covered, 5 minutes or until broccoli is tender.
Whisk in milk and red pepper. Remove from heat; stir in cheese until melted. Stir in sour cream and salt.
Makes 2 (1 1/2 cup) servings.
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