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