Leftover Chicken & Vegetable Skillet

INGREDIENTS

• 1 cup (250 mL) halved shallots or 1/2 cup (125 mL) chopped onions
• 2 cups (500 mL) cooked baby carrots, (or any cooked vegetable such as broccoli rabe, mushrooms, kale or sweet potato)
• 1 1/2 tsp. Knorr® Concentrated Chicken Bouillon, dissolved in 1 cup (250 mL) hot water
• 4 cooked boneless, skinless chicken breasts
• 2 tsp. (10 mL) chopped fresh thyme leaves or 1/4 tsp.(1 mL) dried thyme
• 1/4 cup (60 mL) Hellmann's® Real Mayonnaise
• 1/4 cup (60 mL) chopped Italian parsley, (optional)