| 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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