| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Chicken/tur, Eat-lf mail, Low fat, Main dishes | 6 | Servings |
INGREDIENTS
| 1 1/2 | t | Olive Oil, *Note |
| 1 1/2 | c | Carrots, Sliced3 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 |
INSTRUCTIONS
C 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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Nutrition (calculated from recipe ingredients)
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Calories: 160
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 54.2mg
Sodium: 483.1mg
Potassium: 390.5mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 1.5g
Protein: 22g