| Servings: 4
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1 tablespoon butter
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4 ounces fresh mushrooms, chopped, 1 cup
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1/2 cup finely chopped green bell peppers
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1/4 cup all purpose flour
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1/2 teaspoon freshly ground black pepper
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4 cups (1 quart) fat free or low fat milk, at the boiling point
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1 tablespoon powdered chicken stock
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8 ounces cooked chicken breast without skin, diced, 2 cups
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1 jar (4 ounces) chopped pimiento
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4 sliced whole wheat bread toasted
- Melt the butter in a large skillet over medium-low heat. Add the mushrooms and green pepper and cook, stirring frequently, for about 8 minutes, or until the pepper is crisp tender. Add the flour and black pepper, mix well and continue to cook, stirring constantly, for 3 minutes.
- Add the hot mild and chicken stock base and bring to a boil, stirring constantly. Reduce the heat to low and simmer, stirring frequently, until slightly thickened, about 15 minutes.
- Add the chicken and pimiento and continue stirring until heated through.
- To serve, spoon 1 cup of the mixture over each slice of toast.
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| Nutrition Facts
Per Serving: Calories: 297; Calcium: 344mg; Fat: 6g; Cholesterol:
46mg; Sodium: 649mg; Carbohydrates: 35g; Protein: 26g
Food Exchanges: 2 very lean meat;
2 starch/bread; 1 fat; 1/2 vegetable
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