Low-Fat Chicken & Rice Skillet

Recipe by: Anita's Tried & True Recipes

5.5 Points Per Serving

1/2 tsp olive oil

2 c ground chicken breast, skinless -- cooked

1/2 c onions -- chopped

1/2 c red and green bell peppers -- chopped

1 c frozen green peas -- thawed

10 3/4 ozs low-fat cream of mushroom soup

1 3/4 c water

1 c long-grain white rice

2 tsps salt

In a saucepan, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender.Stir in peas, cream of mushroom soup, water, rice, and salt. Cover and bring to a boil. Reduce heat and simmer until rice is done.

Makes 6 servings

Per Serving Calories...261...Fat...2 g...Carbs....33 g...Sodium...869 mg...Fiber...1.6

Shared by: Dancer