PECAN CHICKEN
Source of Recipe
The Diabetics Healthy Exchanges Cookbook
List of Ingredients
1/2 cup chopped celery
2 cups skim milk
3 tablespoons all-purpose flour
1/8 teaspoon poultry seasoning
1 teaspoon lemon juice
1 cup (5 ounces) diced cooked chicken breast
2 tablespoons canned chopped pimento
1/2 cup frozen peas
2 tablespoons (1/2 ounce) chopped pecansRecipe
In a medium skillet sprayed with butter flavored cooking spray, saute celery until tender, about 5 minutes. In a covered jar, combine skim milk, flour, and poultry seasoning. Shake well to combine. Add milk mixture to celery. Continue cooking, stirring constantly, until mixture thickens. Stir in lemon juice, chicken, pimento, peas, and pecans. Continuie cooking until mixture is heated through, about 5 minutes.
Serves 2
HINT: Good served over toast, potatoes, pasta, or pancakes
Each serving equals:
DIABETIC: 2 Meat* 1 Starch * 1 skim Milk * 1 Fat
315 Calories * 7 gm Fat * 34 gm Protein * 29 gm Carbohydrate * 208 mg Sodium * 3 gm Fiber
HE 2-1/2 Protein * 1 Bread * 1 Skim Milk * 1 Fat * 1/2 Vegetable
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