Spicy Chicken And Corn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Main dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | T | Margarine or butter |
| 1 | lb | Skinless, boneless chicken |
| Cut into 1 1/2" pieces | ||
| 1/2 | Onion, chipped | |
| 1 | Medium green pepper | |
| Chopped | ||
| 1/2 | t | Each dried oregano leaves |
| And paprika | ||
| 1/4 | t | Each black pepper and |
| Ground | ||
| Red pepper | ||
| 1 | 10 3/4oz. Campbells New | |
| Golden Corn Soup | ||
| 1 | About 16oz. stewed tomatoes | |
| Cut up | ||
| 1 | c | Cooked rice |
INSTRUCTIONS
In skillet, in hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. 2. Cook onion and green pepper with oregano, paprika, black pepper and red pepper until tender-crisp, stirring often. 3. Stir in soup, tomatoes and rice. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 min. or until chicken is no longer pink, stirring often. Garnish with fresh parsley if desired. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 20
Total Fat: 4g
Cholesterol: <1mg
Sodium: 640.2mg
Potassium: 1001.1mg
Carbohydrates: 41.9g
Fiber: 4g
Sugar: 6.8g
Protein: 4.6g