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    Chicken: Chicken Carrot Pilaf

    Source of Recipe

    Quick Cooking Magazine
    WW Points
    Exchanges
    Serves: 6

    1 lb. boneless skinless chicken breasts, cut into thin strips
    1/4 c. margarine
    1-1/2 c. uncooked long grain rice
    5 medium carrots, sliced
    1 medium onion, chopped
    1/2 c. sliced fresh mushrooms
    1/4 c. chopped sweet red pepper
    4 c. reduced-sodium chicken broth
    2 T. minced fresh parsley

    In a large skillet, brown chicken in margarine. Remove and keep warm. Add the next 5 ingredients to skillet. Cook and stir until rice is browned and onion is tender. Stir in broth.

    Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand 5 minutes before serving.

    One serving equals: 355 calories…245 mg sodium…46 mg cholesterol…48 gm carbohydrate…24 gm protein…7 gm fat…3 gm fiber ++++ Exchanges: 2-1/2 meat…2 starch…1-1/2 vegetable ++++ WWP: 5.6

 

 

 


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