Low Fat Chicken Recipes

Ingredients:

2 oz medium egg noodles
4 cup canned chicken broth
1 small (1 ounce) parsnip, trimmed -peeled & cut into thin slices
1 medium carrot, trimmed -peeled & cut into thin slices
2 tbsp finely chopped white onion
1/2 cup defrosted frozen green peas -or 1/2 cup fresh green peas, optional
2 tbsp coarsely chopped fresh dill
2 oz roast chicken, (up to 3) -3/4 cup -cut into 1/2-inch cubes
1 1/2 tsp kosher salt
freshly ground black pepper, to taste

Instructions:

1. In a pot of salted boiling water, cook noodles until tender. Drain and
reserve.

2. Meanwhile, in larger pot, heat chicken broth, covered, over medium heat
until simmering. Add parsnip, carrot and onion. If using fresh peas, add
them now. Cook, covered, just until carrots can be easily pierced with a
knife but are still firm, about 5 minutes. Add dill and chicken. if using
frozen peas, add them now. Heat until warm, about 5 minutes. Add drained
noodles, salt and pepper. Serve hot.

Makes 4 servings. Preparation time: About 15 minutes. Cooking time: about
20 minutes.

Per serving: About 211 cal, 21 g pro, 20 g car, 5 g fat, 21% cal from fat,
26 mg cholesterol, 2314 mg sod, 3 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 4