Chicken Etouffee Recipe

This is a low-fat, low-calorie chicken etouffee recipe which uses veggies and spices to liven it up!

1 Lg Onion, chopped
1 Sm Green Pepper, chopped
1/2 Sm Sweet Red Pepper, chopped
2 Stalks Celery, chopped
1 Clove garlic, minced
2 Tbsp Margarine
2 Tbsp Flour
3 cup Chopped, cooked Chicken Breast
3/4 cup Water
3/4 tsp Dry Chicken bouillon powder
1/2 tsp Dried whole Thyme
1/4 tsp Salt
1/4 tsp Red pepper
1 dash Hot sauce
2 cup Hot cooked parboiled Rice
1 Tbsp Chopped fresh Parsley

Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until miture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients ecept rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot, cooked
rice. Sprinkle with parsley.

NUTRITION INFORMATION PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 4.5g cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium.