A differently delicious Tex-Mex dish that will appeal to the adventurous and not-so-adventurous alike.
4 servings
12 ounces boneless, skinless chicken breast, cubed
¾ cup each: chopped onion, poblano chili
1 teaspoon olive oil
1 can (28 ounces) reduced-sodium crushed tomatoes
½ pound tomatillos, husked, coarsely chopped
1 can (15 ounces) red beans, rinsed, drained
2 tablespoons chili powder
2 teaspoons minced garlic
1 teaspoon mesquite smoke flavoring
Salt and pepper, to taste
1. Sauté chicken, onion, and poblano chili in oil in large saucepan until chicken is browned, about 8 minutes; add remaining ingredients, except salt and pepper. Heat to boiling; reduce heat and simmer, covered, 10 minutes. Season to taste with salt and pepper.
Per Serving:
Calories: 293
% of calories from fat: 15
Fat (gm): 5.3
Saturated fat (gm): 1.1
Cholesterol (mg): 51.7
Sodium (mg): 469
Protein (gm): 28.1
Carbohydrate (gm): 36.3
Exchanges:
Milk: 0.0
Vegetable: 2.0
Fruit: 0.0
Bread: 2.0
Meat: 2.0
Fat: 0.0