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Chicken and Peas Normandy Skillet

Healthy Exchanges Newsletter, January 2002, Pg 12

16 oz skinned and boned uncooked chicken breast, cut into 36 pieces
1/2 cup chopped green onion
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
1/4 cup Land O Lakes no fat sour cream
1/4 teaspoon minced garlic powder
2 cups frozen peas, thawed

In a large skillet sprayed with butter flavored cooking spray, sauté chicken pieces and onion for 6 to 8 minutes or until chicken is browned. Add chicken soup, sour cream and garlic. Mix well to combine. Stir in peas. Lower heat and simmer for 5 minutes or until mixture is heated through, stirring occasionally.

Serves 4 (3/4 cup) - EAch serving equals:
HE: 3 Pr., 1 Br, 1/4 Ve, 1/2 Sl, 5 OC
232 Calories, 4 gm Fa, 28 gm Pr, 21 gm Ca, 452 mg So, 47 mg Cl, 4 gm Fi
Diabetic: 3 Mt, 1 1/2 St/Ca

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