| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
1% low-fat milk |
| 1/2 |
c |
White wine or 1% low-fat milk |
| 1 |
ts |
Chicken bouillion granules |
| 3 |
tb |
Flour |
| 1/4 |
c |
Grated parmesean cheese |
| 1/2 |
lb |
Cooked chicken or turkey breast; cut in 1/2" cubes |
| 2 |
tb |
Slivered; toasted almonds |
INSTRUCTIONS
(to toast almonds: bake on an ungreased sheet at 300° until golden)
Mix first four ingredients in a blender. Pour into a heavy saucepan and
cook, stirring constantly over medium heat until thickened. (You are
basically making a chicken flavored white sauce without added fat.) Stir in
cheese and chicken or turkey. Serve over rice or pasta garnished with the
almonds.
To keep the fat to the bare minimum, use skim milk, the wine instead of
additional milk, fat-free permesean and omit the almonds. I like a dash of
pepper also, I find the cheese adds enough salt. You could also add some
lightly cooked vegetables with the poultry such as asparagus or broccoli.
As written above, this recipe serves 3, 240 calorie portions with 27% of
calories from fat.
Posted to brand-name-recipes by Marguerite in Hartford, CT on May 03, 1998
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