Ingredients
1 ½ C water
3 oz. mushrooms
2 oz. tomatoes, finely diced
1 oz. celery
½ oz. green onion
1 ½ oz. shredded cabbage
¼ small jalapeno, finely diced (opt)
1 tsp. diced fresh ginger
2 tsp. lime juice
¼ C fresh basil, chopped
1 TB sodium free chicken bouillon
1 tsp. curry powder
6 or 8 oz. chicken, cut into ½ inch cubes
Instructions
Put first 10 ingredients into a pan and bring to a boil. Meanwhile, put diced chicken in pan sprayed with Pam. Add curry powder and a little salt; cook for 1 or 2 minutes. Add this to the broth with veggies and add sodium free chicken bouillon. Bring to boil and serve.
Servings: 2
Menu: VLCD 700 Mainstay Dinner, LCD 1000 Mainstay Lunch or Dinner
Recipe provieded by PWLC Lincoln http://pwlclincoln.com/