Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Elbow macaroni |
| ½ pounds | Ground chicken breast; skinless |
| 1 | Stalk celery; sliced |
| ½ cup | Onions; chopped |
| ½ cup | Bell peppers; chopped |
| 1½ teaspoon | Chili powder |
| 1⅓ cup | Frozen corn kernels; thawed |
| 15½ ounce | Dark red kidney beans; canned, drained |
| 8 ounces | Tomato sauce |
| ¼ teaspoon | Salt |
| ¼ cup | Fat-free cheddar cheese; shredded |
Cook macaroni according to package directions. Meanwhile, crumble chicken into a 1½-quart casserole dish. Add celery, onions, and bell peppers.
Mix well. Microwave, covered, on high for 4 ½ minutes or until chicken is no longer pink and vegetables are tender. Add chili powder, macaroni, corn kernels, kidney beans, tomato sauce, and salt. Mix well. Microwave, covered, on medium-high for ten minutes or until heat through, stirring once. Sprinkle with cheese.
Per serving: 344 Calories; 3g Fat (7% calories from fat); 26g Protein; 53g Carbohydrate; 33mg Cholesterol; 801mg Sodium Recipe by: Better Homes & Gardens, One Dish Microwave Meals Posted to recipelu-digest by "Anita A. Matejka" <matejka@...> on Mar 12, 98