3/4 cup Elbow macaroni
1/2 lb Ground chicken breast, skinless
1 Stalk celery, sliced
1/2 cup Onions, chopped
1/2 cup Bell peppers, chopped
1 1/2 tsp Chili powder
1 1/3 cup Frozen corn kernels, thawed
15 1/2 oz Dark red kidney beans, canned, drained
8 oz Tomato sauce
1/4 tsp Salt
1/4 cup Fat-free cheddar cheese, shredded
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Cook macaroni according to package directions. Meanwhile, crumble chicken into a 1 1/2-quart casserole dish. Add celery, onions, and bell peppers. Mix well. Microwave, covered, on high for 4 1/2 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@bga.com> on Mar 12, 98
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