pound boneless skinless chicken breast, cut into
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons vegetable oil
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
3 cloves garlic, minced
1 cup canned fat-free, reduced-sodium chicken
1 can (19 ounces) cannellini beans or small white
beans, rinsed and drained
3 cups sliced savoy or napa cabbage
1/2 cup fat-free herb-flavored croutons, slightly
chicken with paprika, salt and black pepper in
medium bowl until coated.
Heat oil in large, deep nonstick skillet over
medium-high heat until hot. Add chicken, onion,
bell pepper and garlic. Cook until chicken is
no longer pink, stirring frequently.
Add broth and beans; bring to simmer. Cover and
simmer 5 minutes or until chicken is cooked through.
Stir in cabbage; cover and simmer 3 additional
minutes or until cabbage is wilted. Ladle into
shallow bowls; top with crushed croutons.
5 POINTS per serving
Calories 284, Total Fat 5 g, Sat. Fat 1
g, Protein 28 g, Carbohydrates 30 g, Cholesterol
52 mg, Sodium 721 mg, Dietary Fiber 8 g