Recipe - Chicken Tomato And Tortilla Soup

1 tablespoon Vegetable oil
One half pound Skinned and boned chicken
breasts; cut in bite size
pcs
1 cup Sliced carrot; One half inch
thick
2 cup Cubed zucchini
1 One fourth cup Quartered mushrooms
1 cup Cubed red bell pepper; 3/4
inch cubes
One half pound Firm tofu; drained, cut into
1 inch cubes
2/3 cup Oyster sauce
6 cup Hot cooked rice

1. Heat oil in a large nonstick skillet over mediumhigh heat. Add chicken;
stirfry 3 minutes or until browned. Add carrot; stirfry 3 minutes. Gently
stir in tofu and oyster sauce; cook until thoroughly heated. Serve over
rice.

Yield: 6 servings (serving size: 1 cup stirfry and 1 cup rice).

Points: 7; Exchanges 1 lean meat, 3 One half starch, 1 vegetable.

Per serving: CAL 348 (13 % from fat); PRO 16.9 g; FAT 5 g (SAT 0.8 g); CARB
59.2 g; FIB 2.8 g; CHOL 22 mg; IRON 4.8 mg; SOD 854 mg; CALC 78 mg.

Recipe by: Weight Watchers Magazine, Jan/Feb 1998

Posted to MCRecipe Digest V1 #1068 by Carriej999@aol.com on Jan 31, 1998