Post by legendimom on Oct 13, 2002 21:48:01 GMT -6
from 1999 BryanLGH a la heart dining cookbook 6-1 cup servings, per serving: Calories: 268.3, Total Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 71,3mg, Sodium: 276.7mg, Carbohydrates: 40.4g, Dietary Fiber: 2.2g, Protein: 18.6g ADA: 2-1/2 CHO, 2 Meat (L) Ingredients: 12 oz. chicken breast, no skin or bone, cut in 1" pieces 1 medium onion, sliced 4 garlic cloves, minced 5 oz. low-salt, canned tomato paste 14-1/2 oz. low salt canned tomatoes, crushed 1 tsp. oregano tabasco sauce to taste 1 medium green pepper, sliced 3/4 cup thin sliced celery 1-1/2 tsp. basil 1 tsp. dried parsely 1/3 pound small shrimp, cooked 3 cups long-grain white rice, cooked Instructions: Heat a large non-stick skillet. Add sliced onion, green pepper, celery, garlic, herbs and chicken pieces and cook on medium high, stirring, for 10 to 15 minutes. Add crushed tomatoes with juice and tomato paste. Add tabasco as desired. Add cooked shrimp and simmer 5 to 10 minutes more until thickened. Serve over cooked rice.
Last Edit: Oct 20, 2002 18:35:46 GMT -6 by legendimom