- Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4
- teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and
- simmer for 15-20 minutes or until potato is tender. Add chicken;
- heat through.
- Serve with rice if desired. Sprinkle with remaining thyme. Yield: 8
- servings (2-1/2 quarts).
Nutritional Facts: 1-1/4 cups (calculated without rice) equals 275 calories, 7 g fat (1 g saturated fat), 31 mg cholesterol, 636 mg sodium, 32 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.