| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tabasco | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breast halves | |
| boneless skinless about | ||
| ounces each rinsed well | ||
| and cut into l-inch cubes | ||
| 1 | Onion, coarsely chopped | |
| 3 | Cloves garlic, minced | |
| 1 1/2 | c | Chicken broth |
| 1/2 | c | Dry white wine |
| 1/2 | t | TABASCO pepper sauce |
| 3 | Carrots, trimmed peeled and | |
| cut into sticks 2 x 1/4 x | ||
| 1/4" | ||
| 1 | Stalk celery, sliced l/2-in. | |
| thick | ||
| 1 | T | Cornstarch |
| 1 | c | Peas, fresh canned or |
| frozen | ||
| 1/2 | c | Finely chopped parsley or 2 |
| teaspoons dried parsley | ||
| flakes | ||
| 1 1/2 | T | Fresh rosemary leaves or l |
| teaspoon dried rosemary | ||
| 1/4 | t | Salt |
| 1/4 | t | Black pepper |
INSTRUCTIONS
6 In 2-quart microwave-safe casserole, place chicken, onion, garlic, chicken broth, wine, TABASCO sauce, carrots and celery. Cover and cook on high l5 minutes or until meat and vegetables are tender, stirring once. Uncover. Dissolve cornstarch in l/4 cup cooking liquid. Add to chicken mixture and stir thoroughly until blended. Add peas, parsley and rosemary. Cover. Cook on high 3 minutes, or until sauce has thickened. Remove from oven. Season to taste with salt, pepper and additional TABASCO sauce as desired. Busted by Karen Sonnessa <> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <> on Apr 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 894
Calories From Fat: 359
Total Fat: 39.9g
Cholesterol: 225.1mg
Sodium: 972.5mg
Potassium: 1378.4mg
Carbohydrates: 45.2g
Fiber: 7.8g
Sugar: 16.1g
Protein: 79.8g