| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Skinned and boned chicken breasts |
| 1 1/2 |
qt |
Water |
| 4 |
pk |
Instant chicken broth and seasoning mix |
| 2 |
c |
Diced carrots |
| 1 |
c |
Diced celery |
| 1/2 |
c |
Chopped onion |
| 3 |
c |
Chopped escarole |
| 1 1/2 |
oz |
Uncooked noodles; (medium width) |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ds |
Pepper |
INSTRUCTIONS
In 4quart-saucepan combine chicken with water and broth mix; bring to a
boil. Reduce heat to low, cover, and let simmer for 20 minutes. Using a
slotted spoon, remove chicken from liquid to work surface; dice chicken and
set aside. Add carrots, celery, and onion to saucepan, cover, and cook over
medium heat for 10 minutes. Return chicken to saucepan; add remaining
ingre-dients and cook until noodles are tender, S to 10 minutes.
MAKES 4 SERVINGS Each serving provides: 1 1/2 Protein Exchanges; 1/2 Bread
Exchange: 31/4 vegetable Exchanges; 10 calories Optional Exchange Per
serving: 156 calories: 17 g protein; 1 g fat; 19 g carbohydrate; 61 rag
calcium; 925 mg sodium; 43 rng cholesterol
VARIATION:
1-cup hot cooked long-grain rice may be substituted for the noodles. Do not
add rice with remaining ingredients. Cook escarole mixture until hot, 8 to
10 minutes; add rice and stir to combine. Serve imme-diately.
Per serving: 170 calories; 17 g protein; 1 g tat; 23 g carbohydrate; 63 rag
calcium; 925 rag sodium; 33 mg cholesterol
Mary Theresa Basso Bronx, New York Scanned by Sandy W.
Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Feb 28, 1998
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