| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless skinless chicken breasts |
| 1 |
md |
Onion chopped |
| 2 |
|
Garlic cloves minced |
|
|
Pam; I Can't Believe It's Not Butter Spray |
| 2 |
|
Chicken boullion cubes |
| 1 |
c |
Hot water |
| 1 |
ts |
Cumin |
| 16 |
oz |
Fat-free sour cream |
| 3 |
c |
Skim milk |
| 2 |
c |
Shredded fat-free cheddar cheese |
| 1 |
cn |
(16-oz) cream-style corn |
| 1 |
cn |
(4-oz) chopped green chilies; undrained |
| 1 |
ts |
Cayenne pepper; less to taste |
| 1 |
md |
Tomato; chopped |
INSTRUCTIONS
~-For those who like southwest-flavored things. Not too spicy, but it's
zippy! Modified from a recipe in a magazine.
Cut chicken in small pieces. Brown chicken, onion and garlic in Pam and
ICBINB until chicken is no longer pink. Dissolve bouillion in water; add to
the pan along with the cumin; bring to a boil. Reduce heat; cover and
simmer for 5 minutes. Add milk, sour cream, cheese, corn, chilies and
pepper. Cook and stir over low heat until the cheese is melted. Stir in
tomato; serve immediately. Serves 8-10.
Posted to Digest eat-lf.v097.n018 by jenk@midplains.net (Jennifer) on Jan
18, 1998
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