| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Bobbie not, Chicken, Corn, Healthwise, Main dishes | 5 | Servings |
INGREDIENTS
| 4 | t | 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 | 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 | t | 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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