Chicken hash with biscuits
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | teaspoons | Reduced-calorie margarine |
1 | teaspoon | Cornstarch |
¼ | cup | Low-sodium chicken broth |
¼ | cup | Skim milk |
2 | teaspoons | White wine Worcestershire sauce |
1 | Drop liquid red pepper sauce | |
½ | cup | Thinly sliced mushrooms |
½ | cup | Thinly sliced red bell pepper |
2 | ounces | Diced cooked chicken |
Freshly ground black pepper to taste | ||
1 | Baked buttermilk biscuit, split (3/4 ounce) |
Directions
Fresh parsley to garnish (Optional) 1. Melt margarine in a medium saucepan over medium-high heat. With a small whisk, stir in cornstarch; continue stirring for 2 to 3 minutes, until bubbly.
2. Whisk in broth, milk, Worcestershire sauce, and red pepper sauce; cook for about 2 to 3 minutes, stirring constantly, until mixture boils and thickens slightly.
3. Add mushrooms, bell pepper, chicken, and black pepper. Cook for 3 minutes until chicken is heated through and the vegetables are tender- crisp. Serve over split biscuit. Garnish with parsley.
Makes one serving.
Per Serving: 270 Calories; 21 g Protein; 11 g Fat; 496 mg Sodium; 21 g Carbohydrates; 52 mg Cholesterol [WEIGHT WATCHERS MAGAZINE; Jan 1990] Posted by Fred Peters.
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