Recipe - Chili Mac N Cheddar

Three fourths cup Elbow macaroni
One half pound Ground chicken breast;
skinless
1 Stalk celery; cut or sliced up
One half cup Onions; chopped
One half cup Bell peppers; chopped
1 One half teaspoon Chili powder
1 1/3 cup Frozen corn kernels; thawed
15 One half ounce Dark red kidney beans;
canned, drained
8 ounce Tomato sauce
One fourth teaspoon Salt
One fourth cup Fatfree cheddar cheese;
shredded

Cook macaroni according to package directions. Meanwhile, crumble chicken
into a 1 1/2quart casserole dish. Add celery, onions, and bell peppers.
Mix well. Microwave, covered, on high for 4 One half minutes or until chicken is
no longer pink and vegetables are tender. Add chili powder, macaroni, corn
kernels, kidney beans, tomato sauce, and salt. Mix well. Microwave,
covered, on mediumhigh for ten minutes or until heat through, stirring
once. Sprinkle with cheese.

Per serving: 344 Calories; 3g Fat (7% calories from fat); 26g Protein; 53g
Carbohydrate; 33mg Cholesterol; 801mg Sodium

Recipe by: Better Homes & Gardens, One Dish Microwave Meals

Posted to recipeludigest by "Anita A. Matejka" matejka@bga.com on Mar
12, 98