---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken Etouffee
  Categories: Low-cal, Poultry
       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 tb Margarine
 	    2 tb Flour				     3 c  Chopped,cookd chicken
      breast
     3/4 c  Water                             3/4 ts Dry chicken bouillon powder
     1/2 ts Dried whole thyme                 1/4 ts Salt
     1/4 ts Red pepper                          1 ds Hot sauce
       2 c  Hot cooked parboiled rice           1 tb 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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