Yield: 4 servings
|JUDI M. PHELPS (BNVX05A)|
|¾ teaspoon||Ground cumin|
|2 tablespoons||Olive oil|
|½ teaspoon||Salt (optional)|
|1 large||Sweet green pepper --|
|Ground hot red pepper -- to|
|About 1 cup|
|1 large||Onion -- chopped (1 cup)|
|1 pounds||Boneless chicken breasts|
|2 larges||Garlic cloves -- finely chop|
|Skinned -- cooked &|
|1 can||Tomatoes (28 oz)|
|3 tablespoons||Chili powder|
|1 pack||Frozen corn kernels (10 oz)|
Heat oil in large skillet over medium heat. Add green pepper and onion.
Saute stirring occasionally 3 minutes. Add garlic and saute stirring occasionally for 2 more minutes. Add tomatoes, chili powder, cumin, salt and hot red pepper to taste, breaking up tomatoes with wooden spoon. Bring to boiling. Reduce heat to low and cook, stirring occasionally, 10 minutes, or until slightly thickened. Add chicken and corn. Return to boiling. Cook until heated. Serve over Cheesey Skillet Corn Bread. (See separate recipe) Each serving provides: 328 calories, 32 g protein, 10 g fat, 31 g carbohydrate, 742 mg sodium, 66 mg cholesterol.
Source: Family Circle Magazine, 4/25/89.
Recipe By :
From: Date: 05/28