| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Soups &, Stews | 8 | Servings | |
INGREDIENTS
| 1 | lb | Ground chicken breast; skinless |
| 1/2 | c | Onions; chopped |
| 1/2 | c | Bell peppers; chopped |
| 3 | c | Water |
| 15 | oz | Tomato sauce |
| 15 | oz | Stewed tomatoes; undrained |
| 2 | ts | Chili powder |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 2 | c | Frozen mixed vegetables; thawed |
| 1 | c | Alphabet pasta; uncooked |
INSTRUCTIONS
In a kettle, combine chicken, onions, and bell peppers. Cook over medium high heat, stirring occasionally, until chicken is no longer pink. Add water, tomato sauce, stewed tomatoes, chili powder, salt, and black pepper. Continue cooking, stirring occasionally, until chili comes to a boil. Add mixed vegetables and pasta. Reduce heat to medium low. Continue cooking, stirring often, until flavors are blended, 20 minutes. Per serving: 212 Calories; 2g Fat (7% calories from fat); 18g Protein; 30g Carbohydrate; 33mg Cholesterol; 770mg Sodium Recipe by: Land O Lakes Collector Series, Pasta! Posted to MC-Recipe Digest V1 #1016 by "Anita A. Matejka" <matejka@bga.com> on Jan 16, 98
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