Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Reduced-calorie margarine 1/2 c Thinly sliced red bell
1 ts Cornstarch -pepper
1/4 c Low-sodium chicken broth 2 oz Diced cooked chicken
1/4 c Skim milk Freshly ground black pepper
2 ts White wine Worcestershire -to taste
-sauce 1 Baked buttermilk biscuit,
1 Drop liquid red pepper sauce -split (3/4 ounce)
1/2 c Thinly sliced mushrooms

Fresh parsley to garnish (Optional)

1. Melt margarine in a medium saucepan over medium-high heat. With a
small whisk, stir in cornstarch; continue stirring for 2 to 3 minutes,
until bubbly.

2. Whisk in broth, milk, Worcestershire sauce, and red pepper sauce;
cook for about 2 to 3 minutes, stirring constantly, until mixture
boils and thickens slightly.

3. Add mushrooms, bell pepper, chicken, and black pepper. Cook for 3
minutes until chicken is heated through and the vegetables are tender-
crisp. Serve over split biscuit. Garnish with parsley.

Makes one serving.

Per Serving: 270 Calories; 21 g Protein; 11 g Fat; 496 mg Sodium; 21 g
Carbohydrates; 52 mg Cholesterol

[WEIGHT WATCHERS MAGAZINE; Jan 1990]

Posted by Fred Peters.

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