Chicken Ole Recipe

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"The recipe for this zesty stovetop dinner came from a grocery store demonstration several years ago," reports Robi Huggins of Anchorage, Alaska. "It goes together in the time it takes to set the table. Our children particularly enjoy it over tortilla chips."

This recipe is:

Quick

Diabetic Friendly

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Chicken Ole Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon vegetable oil
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons chili powder
1 teaspoon onion powder
Tortilla chips or hot cooked rice
Shredded cheddar cheese

Directions

In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese. Yield: 4 servings.

Nutritional Analysis: One serving (calculated without chips, rice or cheese) equals 274 calories, 7 g fat (0 saturated fat), 63 mg cholesterol, 1,024 mg sodium, 28 g carbohydrate, 0 fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat, 1 vegetable.

Originally published as Chicken Ole in Quick Cooking July/August 1999, p49