Title: Chicken Etouffee
Categories: Diet Poultry
Yield: 8 Servings

		Lg onion, chopped
1/2	x	Sm sweet red pepper, chopped
		Clove garlic, minced
2	tb	Flour
3/4	c	Water
1/2	ts	Dried whole thyme
1/4	ts	Red pepper
2	c	Hot cooked parboiled rice
		Sm green pepper, chopped
2	x	Stalks celery, chopped
2	tb	Margarine
3	c	Chopped,cookd chicken breast
3/4	ts	Dry chicken bouillon powder
1/4	ts	Salt
1	ds	Hot sauce
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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