| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Microwave | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Elbow macaroni |
| 1/2 | lb | Ground chicken breast; skinless |
| 1 | Stalk celery; sliced | |
| 1/2 | c | Onions; chopped |
| 1/2 | c | Bell peppers; chopped |
| 1 1/2 | ts | Chili powder |
| 1 1/3 | c | Frozen corn kernels; thawed |
| 15 1/2 | oz | Dark red kidney beans; canned, drained |
| 8 | oz | Tomato sauce |
| 1/4 | ts | Salt |
| 1/4 | c | Fat-free cheddar cheese; shredded |
INSTRUCTIONS
Cook macaroni according to package directions. Meanwhile, crumble chicken into a 1 1/2-quart casserole dish. Add celery, onions, and bell peppers. Mix well. Microwave, covered, on high for 4 1/2 minutes or until chicken is no longer pink and vegetables are tender. Add chili powder, macaroni, corn kernels, kidney beans, tomato sauce, and salt. Mix well. Microwave, covered, on medium-high for ten minutes or until heat through, stirring once. Sprinkle with cheese. Per serving: 344 Calories; 3g Fat (7% calories from fat); 26g Protein; 53g Carbohydrate; 33mg Cholesterol; 801mg Sodium Recipe by: Better Homes & Gardens, One Dish Microwave Meals Posted to recipelu-digest by "Anita A. Matejka" <matejka@bga.com> on Mar 12, 98
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