Advertisements |
Chicken Stew with Pepper and Pineapple
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 [email protected] ICQ#2099532 |
Also see ...
Advertisements |
|
|
|
|
Permalink--> In : Recipes - Chicken