* Exported from MasterCook *

Chicken Creole - 1 Point

Recipe By : Great American Recipes
Serving Size : 7 Preparation Time :0:00
Categories : Other Ethnic Foods Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 4 oz pieces boneless & skinless chicken breast -- cut in 1/2" cubes
1 teaspoon salt
1/4 teaspoon black pepper
1 cup onion -- finely chopped
1 cup celery -- sliced
1 cup green pepper -- finely chopped
2 cloves garlic -- minced
28 1/2 ounces tomatoes, canned -- crushed
8 ounces tomato sauce
1 cup water
1 tablespoon paprika
1/8 teaspoon cayenne pepper
2 bay leaves
1 tablespoon cornstarch
1 tablespoon water
cooking spray

1. Toss chicken with 1/2 teaspoon salt and black pepper.

2. In a large non-stick skillet sprayed with cooking spray heat to medium-high. Add chicken and cook about 5 minutes or until opaque on all sides and slightly golden brown. Remove chicken and set aside.

3. Spray same skillet with cooking spray again. Add onion, celery, green pepper and garlic. Saute until tender.

4. Stir in tomatoes, water, paprika, 1/2 teaspoon salt, cayenne pepper and bay leaves.

5. Bring to a boil.

6. Reduce heat, cover and simmer for about 10-15 minutes.

7. Return chicken to skillet.

8. Blend together 1 tablespoon water and cornstarch. Stir into chicken mixture.

9. Uncover and simmer 10-15 minutes until chicken is done and sauce is thickened.

Calories: 92.5
Fat grams: 1.1
Fiber grams: 2.9

W/W Points: 1

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Serving Ideas : Serve over rice. Makes 7 1-cup servings.

Pulling up!

pulling up

Kelly,
Thanks for posting this -- it sounds good!
By the way, I calculate 2 points per serving. Actually 1.56 points , but I would round to 2 points. I used excel, and the formula: calories/50 + fat/12 - fiber/5 = Points .
I ran it through MasterCook 4.0 and got 102.2 calories per serving instead of 92. That was the only difference. It gave me the same fat and fiber info. Wonder how that happened?

It is the different ingredients. I used all brand names and calories/fat/fiber can be different.

I always use my slide rule too. The formula with show a difference because it isn't "exact". And even with 102 cal it comes out right on the line.

You need to remember that everything in the recipe is a 0 point veggie or condiment other than the corn starch and chicken (it will have 6 ounces of cooked meat and 1 tablespoon of corn starch so divide that between 7 servings and you've only got 1 point).

Right.

Veges = 0
thanks

This is a good one. I'm always in search of good recipes for and with lots of vegetables.