For more information,
contact the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490
Chicken in Chipotle Sauce
1 pound chicken tenders
1 ½ teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried sage
¾ teaspoon garlic powder
½ teaspoon red pepper
¼ teaspoon tumeric
1 Tablespoon Chipatle pepper paste
3 cups chicken broth
3 Tablespoons tomato paste
1 Tablespoon Worcestershire sauce
¼ cup flour
¼ cup green chilies, diced
3 cups broccoli florets
Combine chicken tenders with the next 6 ingredients (cumin, chili powder, sage, garlic powder, red pepper, tumeric); rub onto chicken. Place chicken into saute pan sprayed with cooking spray. Saute until chicken is done. Add Chipatle paste, chicken broth, tomato paste, Worcestershire sauce, and green chilies, Simmer for about 10 minutes.
Combine ¼ cup water and flour in small bowl; stirring with a whisk and add to chicken mixture in saucepan. Bring to boil, reduce heat and add broccoli florets. Simmer for 10 minutes. Serve over fluffy white rice.
Yield: 6 servings. Calories - 265; Fat - 8 g.; Sodium - 601 mg.; Cholesterol - 46 g.