| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low-cal, Chicken |
8 |
Servings |
INGREDIENTS
|
|
Lg Onion, chopped |
|
|
Sm Green Pepper, chopped |
| 1/2 |
x |
Sm Sweet Red Pepper, chopped |
| 2 |
x |
Stalks Celery, chopped |
|
|
Clove garlic, minced |
| 2 |
tb |
Margarine |
| 2 |
tb |
Flour |
| 3 |
c |
Chopped,cookd Chicken Breast |
| 3/4 |
c |
Water |
| 3/4 |
ts |
Dry Chicken bouillon powder |
| 1/2 |
ts |
Dried whole Thyme |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Red pepper |
| 1 |
ds |
Hot sauce |
| 2 |
c |
Hot cooked parboiled Rice |
| 1 |
tb |
Chopped fresh Parsley |
INSTRUCTIONS
Coat a large skillet with Pam; place over med heat until hot. Add onion
and other vegetables, saute until tender. Remove from skillet, set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes,
stirring constantly, until mixture is color of a copper penny. Return
vegetables to skillet. Add chicken and other ingredients except rice and
parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked
rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g
fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32
mg calcium.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”