---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN ETOUFFEE
  Categories: Low-cal, Chicken
       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 T  Margarine
       2 T  Flour
       3 c  Chopped,cookd Chicken Breast
     3/4 c  Water
     3/4 t  Dry Chicken bouillon powder
     1/2 t  Dried whole Thyme
     1/4 t  Salt
     1/4 t  Red pepper
       1 ds Hot sauce
       2 c  Hot cooked parboiled Rice
       1 T  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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