Yield: 4 Servings
|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 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