Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 x | Lg Onion, chopped |
| 1 x | Sm Green Pepper, chopped |
| ½ x | Sm Sweet Red Pepper, chopped |
| 2 xes | Stalks Celery, chopped |
| 1 x | Clove garlic, minced |
| 2 tablespoons | Margarine |
| 2 tablespoons | Flour |
| 3 cups | Chopped,cookd Chicken Breast |
| ¾ cup | Water |
| ¾ teaspoon | Dry Chicken bouillon powder |
| ½ teaspoon | Dried whole Thyme |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Red pepper |
| 1 dash | Hot sauce |
| 2 cups | Hot cooked parboiled Rice |
| 1 tablespoon | Chopped fresh Parsley |
Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley.
PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1½ mg iron, 352 mg sodium, 32 mg calcium.