Chicken Picante (a Southwestern Favorite)

I need to come to grips that God is a better god than me. He is sovereign, not I. It’s His universe and He’s permitted to run it according to His wisdom. In His sovereignty He permits people, at times, to hurt me. Yet without excusing their sin, He has a reason for inflicting pain in my life. It’s my job to trust Him as God, knowing that He has my best interests in mind, working all things together for my ultimate good (Rom. 8:28). It’s not about me becoming bitter over my trials. It’s about Him making me better through my trials.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Lowfat, Poultry	1	Servings

INGREDIENTS

2	T	Soy sauce
1/4	c	Water
1	t	Garlic powder
1	c	Picante sauce, or salsa
		non-fat
2	T	Plain, non-fat yogurt or fat
		free sour cream
2	T	Dried parsley
1	t	Oregano

INSTRUCTIONS

Trim and cut chicken into thin strips. In large non-stick skillet or
wok pan, combine soy sauce, water and chicken. Cook over very low
(simmer) covered for approx. five minutes. Turn chicken strips
frequently and cook until chicken loses pink color. Add garlic  powder,
Picante, yogurt, parsley and oregano. Cover and simmer an  additional 2
to 5 minutes. This recipe is excellent with rice. Serves  four. busted
by sooz Posted to recipelu-digest Volume 01 Number 168  by James and
Susan Kirkland <kirkland@gj.net> on Oct 26, 1997

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 491 Calories From Fat: 398 Total Fat: 45.4g Cholesterol: 119.8mg Sodium: 1277.8mg Potassium: 547.5mg Carbohydrates: 15.2g Fiber: 1.4g Sugar: 7.3g Protein: 8.8g