| Ingredient | Desc | Serving Size |
Ingredient | Desc | Serving Size |
|---|---|---|---|---|---|
| Chicken breast, boneless | 5 oz | Broth, chicken | can | 1/4 cup | |
| Cornstarch | 4 tsp | Mushroom, raw | slices | 5 cups | |
| Olive oil | extra virgin | 4 tsp | Red pepper, sweet | sliced | 2 cups |
| Snap bean, raw | 2 cups | Yogurt, low fat | plain | 1 cup | |
| Curry powder | 2 tsp |
Dietary Fiber
34%
30%
16%
21%
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Nutrition Information
Amount Per Serving
Serving Size: 1/2 of recipe (618g)
Servings: 1
370
110
13g
3g
15%
50mg
350mg
14%
17 g
33 g
330%
70%
20%
Iron
11%
34g
% Percent Daily Values are based on a 2,000 calorie diet
8g
Curried
Chicken
Chicken
Number of Servings:
Calories Per Serving:
2
368
34-35-31
PCF Ratio:
Cooking Instructions
In non stick saute pan, place 2/3 tsp oil and diced chicken. Cook chicken until browned and done, then add wine, chicken broth, yogurt, curry powder, and cornstarch, Stirring constantly. Heat until thick sauce forms, then simmer for 5 minutes. While chicken is cooking, in another saute pan place 2 2 tsp oil, mushrooms, bell pepper, and snow peas. Cook until mixture is tender. Place an equal amount of vegetable an 2 plates then top with equal amounts of chicken mixture. Serve.
Single Serving Comment:
1/2 of recipe
James Krider, MD . 760-242-1234
18182 HWY 18, Suite 105
Apple Valley, CA 92307