Chicken and Rice with Peppers
INGREDIENTS:
3/4 c Water
1/4 c Dry white wine
1 ts Chicken bouillon
4 4 oz boned and skinned
-chicken breast halves
1 tb Water
1/2 ts Cornstarch
6 oz Lowfat cream cheese; with
-garlic & spices
4 c Cooked rice; hot
Chopped fresh parsley
3/4 c Water
1/4 c Dry white wine
1 ts Chicken bouillon
4 4 oz boned and skinned
-chicken breast halves
1 tb Water
1/2 ts Cornstarch
6 oz Lowfat cream cheese; with
-garlic & spices
4 c Cooked rice; hot
Chopped fresh parsley
Bring first 3 ingredients to a boil in a large skillet; add chicken. Cover, reduce heat, and simmer 15, turning chicken after 8 minutes. Remove chicken from skillet. Set aside; keep warm.
Bring cooking liquid to a boil; cook 5 minutes or until reduced to 2/3 cup. Combine 1 tbsp water and cornstarch; add stirring constantly. Add cream cheese; cook until well-blended, stirring constantly with whisk. Serve chicken over rice; spoon sauce over chicken. Sprinkle with parsley.
Per serving: 474 Calories; 10g Fat (19% calories from fat); 30g Protein; 61g Carbohydrate; 75mg Cholesterol; 200mg Sodium
Bring cooking liquid to a boil; cook 5 minutes or until reduced to 2/3 cup. Combine 1 tbsp water and cornstarch; add stirring constantly. Add cream cheese; cook until well-blended, stirring constantly with whisk. Serve chicken over rice; spoon sauce over chicken. Sprinkle with parsley.
Per serving: 474 Calories; 10g Fat (19% calories from fat); 30g Protein; 61g Carbohydrate; 75mg Cholesterol; 200mg Sodium