Chicken with Creamy Jalapeno Sauce

 

Total time: Prep/total time--25 min.

Servings: 4 (2-c. sauce)

Ingredients

4 boneless-skinless chicken breast halves (4 oz. ea.)

1/4 tsp. salt

2 med. onions, chopped

1/2 c. reduced-sodium chicken broth

2 jalapeno peppers, seeded and minced

2 tsp. ground cumin

3 ox. reduced-fat cream cheese, cubed

1/4 c. reduced-fat sour cream

3 plum tomatoes, seeded and chopped

2 c. hot cooked rice

Directions

1. Sprinkle chicken w/ salt. In lg. non-stick skillet over med.-high heat, brown chicken in oil on both sides.

2. Add onions broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer til thermometer reads 165 deg. f., 5-7 min. Remove chicken and keep warm.

3. Stir cream cheese and sour cream into onion mixture til blended. Stir in tomatoes; heat thru. Serve w/ chicken and rice.

Note: Wear disposable gloves when cutting hot peppers; the oil can burn skin. Avoid touching your face.

Nutrition Facts

1 serving: 376 calories; 13 g. fat (5 g. saturated fat); 83 mg. cholesterol, 389 mg. sodium; 34 g. carboydrate (8 g. sugars; 3 g. fiber); 30 g. protein.

Diabetic exchanges: 3 lean meat; 2 vegetable; 2 fat; 1-1/2 starch.