| 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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