| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Microwave |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Elbow macaroni |
| 1/2 |
lb |
Ground chicken breast; skinless |
| 1 |
|
Stalk celery; sliced |
| 1/2 |
c |
Onions; chopped |
| 1/2 |
c |
Bell peppers; chopped |
| 1 1/2 |
ts |
Chili powder |
| 1 1/3 |
c |
Frozen corn kernels; thawed |
| 15 1/2 |
oz |
Dark red kidney beans; canned, drained |
| 8 |
oz |
Tomato sauce |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Fat-free cheddar cheese; shredded |
INSTRUCTIONS
Cook macaroni according to package directions. Meanwhile, crumble chicken
into a 1 1/2-quart casserole dish. Add celery, onions, and bell peppers.
Mix well. Microwave, covered, on high for 4 1/2 minutes or until chicken is
no longer pink and vegetables are tender. Add chili powder, macaroni, corn
kernels, kidney beans, tomato sauce, and salt. Mix well. Microwave,
covered, on medium-high for ten minutes or until heat through, stirring
once. Sprinkle with cheese.
Per serving: 344 Calories; 3g Fat (7% calories from fat); 26g Protein; 53g
Carbohydrate; 33mg Cholesterol; 801mg Sodium
Recipe by: Better Homes & Gardens, One Dish Microwave Meals
Posted to recipelu-digest by "Anita A. Matejka" <matejka@bga.com> on Mar
12, 98
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