Chicken etouffee

8 servings

Ingredients

QuantityIngredient
1xLg Onion, chopped
1xSm Green Pepper, chopped
½xSm Sweet Red Pepper, chopped
2xesStalks Celery, chopped
1xClove garlic, minced
2tablespoonsMargarine
2tablespoonsFlour
3cupsChopped,cookd Chicken Breast
¾cupWater
¾teaspoonDry Chicken bouillon powder
½teaspoonDried whole Thyme
¼teaspoonSalt
¼teaspoonRed pepper
1dashHot sauce
2cupsHot cooked parboiled Rice
1tablespoonChopped fresh Parsley

Directions

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.