Chicken Etouffee

---------- Recipe via Meal-Master (tm) v8.01

Title: Chicken Etouffee
Categories: Low-cal, Poultry
Yield: 8 servings

1 x Lg onion, chopped 1 x Sm green pepper, chopped
1/2 x Sm sweet red pepper, chopped 2 x Stalks celery, chopped
1 x Clove garlic, minced 2 tb Margarine
2 tb Flour 3 c Chopped,cookd chicken
breast
3/4 c Water 3/4 ts Dry chicken bouillon powder
1/2 ts Dried whole thyme 1/4 ts Salt
1/4 ts Red pepper 1 ds Hot sauce
2 c Hot cooked parboiled rice 1 tb 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 mixture is color of a copper penny. Return
vegetables to skillet. Add chicken and other ingredients except rice and
parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked
rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g
fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32
mg calcium.

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