| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Chicken/tur, Eat-lf mail, Low fat, Main dishes | 6 | Servings |
INGREDIENTS
| 1 1/2 | ts | Olive Oil; *Note |
| 1 1/2 | c | Carrots; Sliced(3 Med) |
| 1 2/3 | c | Zucchini; Quartered Lengthwise, Sliced, (2 Med) |
| 1/2 | c | Onion; Chopped, (1 Med) |
| 1/2 | c | Chopped Celery; **Note |
| 3 | Skinless Boneless Chicken Breast Halves, Cut In Thin Bite-Sized Strips | |
| 29 | oz | Nonfat Veg Chicken Broth; Low Sod, ***Note |
| 1 | c | Water |
| 4 | oz | Uncooked Egg Noodles; (1 1/2 C) |
INSTRUCTIONS
*NOTE: Original recipe used 2 tsp olive oil **NOTE: I added the celery to the recipe...it was not in the original recipe ***NOTE: Original recipe used 2 (14 1/2 oz) cans ready-to-serve fat-free chicken broth with 1/3 less sodium Heat oil in nonstick Dutch oven or large saucepan over medium heat until hot. Add carrots, zucchini and onions; cook and stir 5 min. Stir in chicken; cook over medium-high heat for 3 min, stirring frequently. Add broth and water; bring to a boil. Add noodles; boil 3 min or until chicken is no longer pink and noodles are tender. If desired, add salt to taste. Makes 6 (1 1/3 C) servings. Prep Time: 25 min According to original recipe per serving: Cal 200; Fat 4g; Carb 21g; Fib 3g; Pro 19g; Sod 370mg Dietary Exchange: 1 starch; 1 veg, 2 very lean meat; 1/2 fat OR 1 carb; 1 veg, 2 very lean meat; 1/2 fat This was quite good and very filling. Entered into MasterCook and tested for you by Reggie and Jeff Dwork <reggie@reggie.com> NOTES : Cal 154.8, Fat 2.8g, Carb 18g, Fib 2.2g, Pro 19.7g, Sod 196mg, CFF 14.2%. Recipe by: Fast And Healthy, Sept/Oct, 1997 Posted to Digest eat-lf.v097.n215 by Reggie Dwork <reggie@reggie.com> on Aug 25, 1997
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