| |
| INGREDIENTS |
| 1 lb. |
skinless chicken breast |
| 32 oz. |
low sodium chicken broth |
| 2 TBSPs |
olive oil |
| 2 c. |
onions, chopped |
| 1 c. |
celery, chopped |
| 1 c. |
red bell pepper, chopped |
| 1 lb. |
medium shrimp, peeled and deveined, uncooked |
| 2 tsp. |
garlic, minced |
| 4 c. |
tomatoes, chopped |
| 2 c. |
cooked white or brown rice |
| |
Tabasco to taste |
| |
salt and pepper to taste |
| |
chopped scallions for garnish |
*To reduce the sodium,
do not add the salt in this recipe. |
|
|
|
| RECIPE |
- Place chicken in a medium sauce pan. Pour low sodium chicken broth over the breasts. Cover, simmer gently for 15 - 20 minutes.
- Add onions, celery, and bell pepper for about 5 minutes.
- Add shrimp and garlic and cook for 3 more minutes stirring constantly.
- Stir in tomatoes and rice - cook for 3-4 minutes or until just heated through.
- Season with Tabasco, salt, and pepper.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
520 |
|
| Total Fat |
13 g |
|
| Sodium |
700 mg |
|
| Total Carbohydrates |
44 g |
|
| Fiber |
6 g |
|
| Protein |
54 g |
|
|
|
