6 Servings
1 cup uncooked rice
3 tablespoons margarine
1/4 cup all-purpose flour
1/4
teaspoon salt
3 cups chicken broth
5 tablespoons lowfat powdered milk
1
teaspoon margarine
8 ounces mushrooms, sliced
1 pound diced cooked chicken
breast
1/4 cup diced green bell peppers
1 1/2 cups pimiento strips, drained
and chopped
4 tablespoons sherry
1 teaspoon hot pepper sauce
1 tablespoon
chopped parsley
Cook rice according to package directions, omitting salt and butter or margarine.
In a large, heavy saucepan over medium high heat, melt 3 tablespoon margarine and
add flour. Cook briefly, stirring often. Slowly add salt and chicken broth, stirring
constantly. Cook until smooth. Stir in nonfat dry milk and cook 1 minute. Set aside.
In
a small skillet over medium high heat, melt 1 teaspoon margarine. Add mushrooms and
sauté. Remove from heat and add to sauce in large skillet. Add chicken, bell pepper
and pimiento. Heat thoroughly and add sherry and hot pepper sauce. Serve over cooked
rice and sprinkle parsley on top.
Amount Per Serving
Calories 378 Calories from Fat 112
Percent Total Calories
From:
Fat 30% Protein 27% Carb. 41%
Nutrient Amount per Serving Value
Total Fat 12 g 19%
Saturated Fat 3 g 14%
Cholesterol 51 mg 17%
Sodium 988 mg 41%
Total Carbohydrate 39 g 13%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 25 g
Vitamin A 34% Vitamin C 77% Calcium 0% Iron 20%
