Review: "Stick to ribs down-home flavors"

Cube the chicken. Coat a large no-stick frying pan with spray. Add the chicken and cook, stirring frequently, over medium-high heat for 5 minutes, or until the pieces begin to brown. Transfer to a bowl and set aside.

ln the same pan, combine the oil, onions, garlic and 3 tablespoons of the broth. Cook, stirring frequently, for 5 minutes, or until the onions are soft. If the liquid begins to evaporate, add more broth.

Add the tomato sauce, peas, bay leaf, thyme, sage, mustard, hot pepper sauce, black pepper and the remaining broth. Mix well. Stir in the reserved chicken. Bring to a boil.

Cover, reduce the heat and simmer for 10 minutes; or until the chicken is cooked through.

Taste the sauce. If it's acidic, add the sugar. Then add the salt (if using). Remove and discard the bay leaf.

Serve over the rice. Sprinkle with the parsley.

Per serving 297 calories; 4.5 g. Total fat (14%); 0.9 g. Saturated fat; 34 mg. Cholesterol; 345 mg. Sodium.

Cajun Chicken Soup: For a quick soup, bring 2 cups chicken broth to a simmer over medium-high heat. Add 1 cup chopped frozen spinach and 2 cups leftover Cajun Chicken. Season with hot-pepper sauce. Stir in 1/4 cup no/low-fat sour cream before serving. For a thicker soup, puree 1 cup of the soup in a blender, then return it to the pan and blend.

McRecipe