| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 | cn | (10 3/4 oz) lowfat cream of chicken soup undiluted |
| 3 | tb | All-purpose flour |
| 1/4 | ts | Pepper |
| 1 | ds | Cayenne pepper |
| 1 | lb | Boneless; skinless chicken breast halves, cut into cubes |
| 1 | Celery rib; chopped | |
| 1/2 | c | Chopped green pepper |
| 1/4 | c | Chopped onion |
| 1 | pk | (10 oz) frozen peas; thawed |
| 2 | tb | Diced pimientos; drained |
| Hot cooked rice |
INSTRUCTIONS
In a slow cooker, combine soup, flour, pepper, cayenne until smooth. Stir in chicken, celery, green pepper and onion. Cover and cook on low for 7 to 8 hours or until meat juices run clear. Stir in peas, and pimientos. Cook 30 minutes longer or until heated through. Serve over rice. Per 1 cup serving w/o rice = 183 calories, 3 gm fat, 52 mg cholesterol, 284 mg sodium, 16 gm carbohydrate, 22 gm protein Exchanges: 2 1/2 very lean meat. Posted to EAT-LF Digest by "Carole" <carolreu@interl.net> on Dec 6, 1999, converted by MM_Buster v2.0l.
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