Ingredients
- 1 pound of skinless chicken breasts, cubed
- 1 large can of Italian diced tomatoes, undrained
- 2 medium potatoes, peeled and cubed
- 5 medium chopped carrots
- 3 ribs of celery, chopped
- 1 large chopped onion
- 1 medium chopped green bell pepper
- 2 (4 ounce) cans of mushroom stems and pieces, drained
- 2 low-sodium chicken bouillon cubes
- Artificial Sweetener equal to 2 teaspoon sugar
- 1 teaspoon of chilli powder
- 1/4 teaspoon of pepper
- 1 tablespoon of cornstarch
- 2 cups of cold water
Recipe
In a large saucepa, combine the chicken, tomatoes, potatoes, carrots, celery, oniob, pepper, mushroom stems, bouillon cubes, sugar, chilli powder, and pepper. In a bowl add the cornstarch to the water until it is smooth and then stir into the chicken mix. Cover and cook on a low heat for approximately eight hours, or until the vegetables become tender.
Nutritional information (per serving)
- 123 calories
- 209 mg sodium
- 25 mg cholesterol
- 16 gm carbohydrate
- 11 gm protein
- 1 gm fat
- 3 gm fibre
Diabetic Exchange
- 2 vegetable
- 1 very lean meat
- 1/2 starch
