Yield: 4 Servings
Measure | Ingredient |
---|---|
1 medium | Onion -- cut into |
½ \N | \"wedges |
10 millilitres | Garlic -- minced |
1 tablespoon | Butter or margarine |
2 cups | Chicken or turkey -- cooked |
\N \N | Diced |
2 cups | Zucchini -- cut into |
½ \N | \"cubes |
1 medium | Red or green pepper -- cut |
\N \N | In |
1 \N | X1/4\" strips |
1 teaspoon | Ground cumin |
½ teaspoon | Salt |
½ cup | Salsa |
Cookm onion and garlic in butter until onion is tender. Add chicken, zucchini and pepper; sprinkle with cumin and salt. Pour salsa over chicken mixture; mix well. Cook over medium-high heat, stirring frequently, until vegetables are crisp-tender and most of liquid has evaporated, about 3-4 minutes. Nutrition Analysis per serving: 181 cal; 23gm pro; 6gm carb; 7gm fat; 378mg sod; 67mg chol.
Recipe By :
From: "Jim Sposato" Date: File