Shepherd s Chicken Chili Pie
Ingredients| 1 1/2 lb potatoes -- peeled and cut 1 into 1 chunks (1 1/2 to 2) 4 boned and skinned chicken 1 breasts 1 whole tomatoes -- (16 1 ounces) with 1 juice 1 large onion -- sliced 3 cloves garlic -- minced 1 tsp olive oil 1 1/2 tbsp chili powder 1/2 tsp oregano 1 tsp cumin 2 tbsp water 1 tbsp tomato paste 1 tsp margarine 1 salt and freshly ground 1 black pepper to 1 taste 1 tbsp skim milk |
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Place potatoes in a saucepan with water to cover, bring to a boil,
simmer for about 10-15 minutes, until tender. If sauce becomes too
thick, add a few tablespoons of the reserved tomato juice. Mix
chicken cubes into sauce. Drain potatoes and whip them. Add
margarine, salt, and pepper. Add skim milk and mix until potatoes are
smooth. Add more milk if necessary. Place chicken mixture in a
shallow casserole. Spread potatoes on top. Bake for about 30 minutes.
Source: Eater s Choice, A Food Lover s Guide to Lower Cholestorerol,
by Doctor and Nancy Goor, 1995. Formatted by Brenda Adams
<[email protected]> Posted to MasterCook list (not mc-recipe) 9/3/96.
6 servings
Recipe By :
Servings:
6
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