Spicy Chicken and Hominy Stew
Serve with low fat cornbread and a green salad.

Servings: 2

• 1 teaspoon olive oil
• 2 large skinless boneless chicken breast halves, cut into ½ inch strips
• 1 - 14 ½ ounce can diced Mexican-style tomatoes
• 1 cup drained canned golden hominy
• 1 1/4 teaspoons chili powder
• Dash of cumin powder or to taste
• 3 tablespoons chopped fresh cilantro

Heat olive oil in heavy large nonstick skillet over medium-low heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink and juices run clear, about 3 minutes. Add tomatoes, hominy, chili powder and cumin and bring to boil. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened (this is due to the hominy) and reduced, about 8 minutes. Season stew to taste with salt and pepper and serve. Garnish with cilantro.

Per Serving: 268 Calories; 5g Fat (16.9% calories from fat); 30g Protein; 1g Saturated Fat; 26g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 713mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.

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