2 ts Reduced-calorie margarine
1 ts Corn starch
1/4 c Low-sodium chicken broth
1/4 c Skim milk
2 ts White wine Worcestershire
-sauce
1 dr Liquid red pepper sauce
1/2 c Mushrooms, thinly sliced
1/2 c Red bell pepper, thinly
-sliced
2 oz Diced cooked chicken
Freshly ground black pepper
-to taste
1 Baked buttermilk biscuit,
-split (3/4 ounce)
Fresh parsley to garnish
Melt margarine in a medium saucepan over medium-high heat. With a
small whisk, stir in corn starch; continue stirring for 2 to 3
minutes, until bubbly.
Whisk in broth, milk, Worcestershire sauce, and red pepper sauce;
cook for about 2 to 3 minutes, stirring constantly, until mixture
boils and thickens slightly.
Add mushrooms, bell pepper, chicken, and black pepper. Cook for 3
minutes until chicken is heated through and the vegetables are
tender- crisp. Serve over split biscuit. Garnish with parsley.
Per Serving: 270 Calories, 11 g Fat; 496 mg Sodium, 21 g Carbs
