| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Bobbie not , Chicken, Corn, Healthwise, Main dishes |
5 |
servings |
INGREDIENTS
| 4 |
ts |
Olive oil |
| 4 |
|
Boneless skinless chicken breast halves; in bite-size pieces |
| 3 |
c |
Green; red and/or yellow peppers, chopped |
| 1 |
c |
Chopped onion |
| 4 |
|
Cloves garlic; minced |
| 2 |
cn |
Ready-to-serve low-sodium chicken broth; (10 1/2 oz. each) |
| 15 1/4 |
oz |
Can whole kernel corn; drained |
| 14 1/2 |
oz |
Can diced tomatoes; undrained |
| 1 |
ts |
Dried thyme leaves |
| 1/2 |
c |
Fresh parsley; chopped |
INSTRUCTIONS
Spray Dutch oven with nonstick cooking spray. Add 2 tsp. of the oil; place
over Medium heat. Add chicken and cook 2-3 minutes or until no longer pink.
Remove chicken from Dutch oven; set aside.
Add remaining 2 tsps. oil to Dutch oven. Increase heat to Medium-High. Add
bell peppers, onions and garlic; cook 4 minutes or until onions are tender,
stirring frequently.
Add broth, corn, tomatoes, thyme and chicken; mix gently. Bring to a boil.
Reduce heat; cover and simmer for 18 minutes. Stir in parsley. Makes 5 (1
2/3 cup) servings.
Per serving: 280 calories, 8 g fat, 60 mg cholesterol, 420 mg sodium, 25 g
protein, 27 g carbohydrate, 4 g fiber
Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99, p. 43
NOTES : This is a great main-dish soup for when schedules make several
dinner seatings necessary.
Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99
Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Feb 05,
1999, converted by MM_Buster v2.0l.
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