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Shepard's Chicken Chili Pie low-cal, pies, chili, low-fat, chicken 1 1/2 potatoes; peeled, cooked 1/2 teaspoon olive oil 1 3/4 ground chicken breast 1/2 cup onion 3 garlic; pressed 1/2 teaspoon salt 14 1/2 oz crushed tomatoes 2 tablespoon chili powder 1 teaspoon oregano 1 teaspoon cumin 2 tablespoon water 1 tablespoon tomato paste 1 teaspoon fleischmann's fat-- Free spread 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon skim milk Preheat oven to 350. Place potatoes in a saucepan with water to cover, bring to a boil, simmer for about 15 minutes or until tender. Meanwhile, in a skillet , heat oil over medium heat. Add chicken, inions, garlic, and 1/2 teaspoon salt. Cook until chicken is not longer pink and veggies are tender. Stir in crushed tomatoes, chili powder, oregano, cumin, water, and tomato paste. Cook until sauce it hick. Dreain potatoes and whip them. Add spread, salt, balck pettper, and milk. Mix until potatoes are smooth. Place chicken mixture in a 2-quart casserole dish. Spread potatoes on top. Bake for 30 minutes. per serving: 247 cal; 2g fat;(6% cal from fat); 33g Protien; 24g Carbo; 41mg cholestrol; 932mg sodium. Serving idea: serve with mixed veggies and potato rolls. From: Sarah Gruenwald Date: 17 Nov 96 Eat-L List (Recipes And Food Folklore) Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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