Recipe - Low Fat Creamy Parmesean Chicken

1 cup 1% lowfat milk
One half cup White wine or 1% lowfat
milk
1 teaspoon Chicken bouillion granules
3 tablespoon Flour
One fourth cup Grated parmesean cheese
One half pound Cooked chicken or turkey
breast; cut in 1/2" cubes
2 tablespoon Slivered; toasted almonds

(to toast almonds: bake on an ungreased sheet at 300° until golden)

Mix first four ingredients in a blender. Pour into a heavy saucepan and
cook, stirring constantly over medium heat until thickened. (You are
basically making a chicken flavored white sauce without added fat.) Stir in
cheese and chicken or turkey. Serve over rice or pasta garnished with the
almonds.

To keep the fat to the bare minimum, use skim milk, the wine instead of
additional milk, fatfree permesean and omit the almonds. I like a dash of
pepper also, I find the cheese adds enough salt. You could also add some
lightly cooked vegetables with the poultry such as asparagus or broccoli.
As written above, this recipe serves 3, 240 calorie portions with 27% of
calories from fat.

Posted to brandnamerecipes by Marguerite in Hartford, CT on May 03, 1998