Yield: 4 Servings
|3 cups||Coarsely chopped cabbage|
|½ cup||Chopped onion|
|10¾ ounce||Healthy Request Cream of Chicken Soup, condensed|
|1½ cup||Diced cooked chicken breast, (8 ounces)|
|2 cups||Hot cooked noodles, rinsed and drained|
|1 teaspoon||Dried parsley flakes|
|½ teaspoon||Dried thyme, crushed|
|¼ teaspoon||Ground black pepper|
In a large skillet, combine cabbage, onion and water. Cover and cook over medium heat for 15 to 20 minutes or until cabbage is tender, stirring occasionally. Stir in chicken soup, chicken, and noodles. Add parsley flakes, thyme and black pepper. Mix well to combine. Lower heat. Simmer 5 minutes, stirring occasionally. Makes 4 (1-cup) servings. Each serving provides: 269 Calories, 5 g Fat, 24 g Protein, 32 g Carbohydrate, 389 mg Sodium, 2 g Fiber.
HEALTHY EXCHANGES: 2 Protein, 1-¾ Vegetable, 1 Bread, ½ Slider, 5 Optional Calories.
DIABETIC EXCHANGES: 2 Meat, 1-½ Starch, 1 Vegetable.
HINT: 1-¾ cups uncooked noodles usually cooks to about 2 cups.
(The original recipe did NOT contain thyme. I usually add a little salt to taste. -jlw)
Recipe by: adapted from Cooking Healthy with a Man in Mind Posted to MC-Recipe Digest V1 #646 by Julia West <classact@...> on Jun 20, 1997