Pepper Chicken (Skallops) Baked Potatoes

Shared by: rljaegers

4-6* Points Per Serving

This would be good over baked potato but it's great over pasta!

40 ounces baking potatoes

2 cups skallops, Worthington's -- * see note

1 large green pepper -- seeded and sliced

1 small onion -- cut into thin strips

1 teaspoon basil leaves

1 cup cream of chicken soup, healthy request -- ** see note

1/4 cup water

Preheat oven to 400º F. Place potatoes in oven and bake 1 hour, or until tender. Saute pepper, onion and basil in non-stick skillet with cooking spray and saute 3 - 4 minutes, stiring often, until vegetables are almost tender. Stir in soup** and water. Bring to a boil. Add Skallops*. Reduce heat to low. Cover pan and simmer 5 minutes, stirring occasionally. Split potatoes open and spoon chicken mixture over.

Serving Size : 4

* Worthington Low Fat Vegetable Skallops are a textured vegetable protein (wheat gluten, soy protein concentrate). When using chicken instead of Worthington's Skallops, use 3/4 pound of skinless, boneless chicken breast cut in 1" cubes. Saute chicken in cooking spray before vegetables until slightly browned. Simmer longer, if necessary to make sure chicken is cooked throughtout.

** to make this vegetarian, use cream of celery soup or cream of mushroom, healthy request.

Using Worthington Skallops - 4.5 points per serving (3 points for potato)

Using chicken breast - 5.75 points per serving (3 points for potato)

I served this over 2 ounces of whole wheat spagetti. I also added a 4.5 oz. jar of mushrooms, a can of sliced waterchestnuts and about a cup of sugar snap peas. I put the whole can of soup in, I hate to throw it away and it wasn't enough for anything else. It makes the points 2 for the mixture and served on 2oz. whole wheat pasta, it comes to 5 points. It makes a big dish and is very good.