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.

Related recipes