You will need: Ingredients:
Kitchen scale 1 tablespoon margarine
2 pots 1/2 cup each chopped onion and
1 large non stick saucepan carrot
Large cooking spoon 1/4 cup cilantro
Stove 2 teaspoons all-purpose flour
1 cup water
1 can all natural low sodium/fat
chicken broth
1/2 cup chopped asparagus
1/2 cup skim milk
4 ounces skinned/boned cooked
chicken, diced
1 cup cooked small macaroni
Sprinkled salt and pepper
1. Cook chicken. Weigh, then dice.
2. Cook noodles. Strain and set aside when complete.
3. In saucepan heat margarine over medium heat until bubbling. Add onion, carrot and cilantro and saute until vegetables are tender.
4. Sprinkle flour over vegetables, stirring quickly to combine. Gradually add water.
5. Add broth. Stir constantly, bringing to a boil.
6. Chop asparagus.
7. Add chopped asparagus and cook, stirring, for about 3 minutes. Add milk and stir until boiling.
8. Reduce heat to low, add remaining ingredients, and cook thoroughly until heated.
Weight Watchers: 9
Weight Watchers Points Plus: 11
Calories: 418
Kitchen scale 1 tablespoon margarine
2 pots 1/2 cup each chopped onion and
1 large non stick saucepan carrot
Large cooking spoon 1/4 cup cilantro
Stove 2 teaspoons all-purpose flour
1 cup water
1 can all natural low sodium/fat
chicken broth
1/2 cup chopped asparagus
1/2 cup skim milk
4 ounces skinned/boned cooked
chicken, diced
1 cup cooked small macaroni
Sprinkled salt and pepper
1. Cook chicken. Weigh, then dice.
2. Cook noodles. Strain and set aside when complete.
3. In saucepan heat margarine over medium heat until bubbling. Add onion, carrot and cilantro and saute until vegetables are tender.
4. Sprinkle flour over vegetables, stirring quickly to combine. Gradually add water.
5. Add broth. Stir constantly, bringing to a boil.
6. Chop asparagus.
7. Add chopped asparagus and cook, stirring, for about 3 minutes. Add milk and stir until boiling.
8. Reduce heat to low, add remaining ingredients, and cook thoroughly until heated.
Weight Watchers: 9
Weight Watchers Points Plus: 11
Calories: 418
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