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Chicken Stew with Pepper and Pineapple
Recipe By : Betty Crocker Casseroles and One-Dish Meals #142, p. 72
Serving Size : 4 Preparation Time :8:35
Categories : Betty Crocker Bobbie Not Sent
Chicken Crock Pot
Peppers Carrots
Main Dishes Pineapple
Healthwise
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless skinless chicken breast halves -- in 1
1/2" cubes
4 meds carrots -- in 1" chunks
1/2 cup chicken broth
1 tablespoon ginger root -- finely chopped*
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 tablespoon cornstarch
8 ounce can pineapple chunks in juice -- drained/juice reserv
1 medium red bell pepper -- in 1 " chunks (1 c.)
Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice
and pepper sauce in 3 1/2-4 quart Crock Pot lsow cooker.
Cover and cook on Low heat setting 7-8 hours or until vegetables are tender
and chicken is no longer pink in center.
Mix cornstarch and reserved pineapple juice; gradually stir into chicken
mixture. Stir in pineapple and bell pepper.
Cover and cook on High heat setting about 15m inutes longer or until
slightly thickened and bubbly.
* 1 tsp. ground ginger may be substituted for fresh gingerroot.
Serves 4.
Per serving: 232 calories, 35 CFF, 4 g fat, 60 mg cholesterol, 750 mg.
sodium, 25 g carbohydrate, 27 g protein
Diet Exchanges: 1 starch, 3 1/2 very lean meat, 1/2 fruit
Betty Crocker Casseroles and One-Dish Meals #142, p. 72
MC formatting by bobbi744@acd.net ICQ#2099532
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Serving Ideas : Serve over Hot cooked rice
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