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| 1/2 Teelöffel | olive oil |
| 1 1/2 Tasse | Ground chicken breast; skinless; cooked |
| 1 Tasse | mushrooms sliced |
| 1/2 Tasse | Celery sliced |
| 1/2 Tasse | Bell peppers chopped |
| 1/2 Tasse | onions chopped |
| 1 | cloves garlic minced |
| 14 1/2 x ca. 30 g | tomatoes crushed |
| 14 1/2 x ca. 30 g | Green beans; canned, drained and cut up |
| 2/3 Tasse | Long-grain rice; cooked |
| 2 Teelöffel | italien seasoning |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper |
| 1/2 Tasse | Fat-free Mozzarella cheese; grated |
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In a skillet, heat oil over medium heat. Add chicken, mushrooms, celery, bell peppers, onions, and garlic. Cook until chicken is no longer pink and vegetables are tender. Stir in crushed tomatoes, green beans, rice, Italian seasoning, salt, and black pepper. Bring to a boil; reduce heat. Cover and simmer 10 minutes more. Sprinkle with cheese. Cover and cook 2 minutes more or until cheese has melted.
Per serving: 178 Calories; 1g Fat (4% calories from fat); 18g Protein; 24g Carbohydrate; 20mg Cholesterol; 887mg Sodium
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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