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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Main dish, Vegetables 4 Servings

INGREDIENTS

1 T Margarine or butter
1 lb Skinless, boneless chicken
Cut into 1 1/2" pieces
1/2 Onion, chipped
1 Medium green pepper
Chopped
1/2 t Each dried oregano leaves
And paprika
1/4 t Each black pepper and
Ground
Red pepper
1 10 3/4oz. Campbells New
Golden Corn Soup
1 About 16oz. stewed tomatoes
Cut up
1 c Cooked rice

INSTRUCTIONS

In skillet, in hot margarine, cook half of the chicken until browned,
stirring often. Remove; set aside. Repeat with remaining chicken. 2.
Cook onion and green pepper with oregano, paprika, black pepper and
red pepper until tender-crisp, stirring often. 3. Stir in soup,
tomatoes and rice. Heat to boiling. Return chicken to skillet. Cover;
cook over low heat 5 min. or until chicken is no longer pink,  stirring
often. Garnish with fresh parsley if desired.  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 122
Calories From Fat: 20
Total Fat: 4g
Cholesterol: <1mg
Sodium: 640.2mg
Potassium: 1001.1mg
Carbohydrates: 41.9g
Fiber: 4g
Sugar: 6.8g
Protein: 4.6g


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