1 1/2 cup lowfat milk
1 Tbsp. cornstarch
1 cup cherry tomatoes
12 oz. cooked boneless chicken breast
4 oz. Swiss and Parmesan cheese
Salt to taste
1 tsp. fresh thyme
1 small bunch fresh chives
Black pepper to taste
4 English Muffins, split and toasted
1. Combine milk and cornstarch. Whisk until blended.
2. Boil until thickened. Cut cherry tomatoes, chicken breast pieces, and cheese.
3. When sauce is thick, add salt, thyme, chives, tomatoes, chicken, cheese, and pepper. Serve over English muffins.