Chicken-A-La-King (Low-Fat) is so tasty, no one will know this is a healthy, low fat version of this very popular dish.
This is my favorite go-to recipe for Chicken A La King which is much lower in fat as most other similar recipes.
Quick to make, and I usually have all the ingredients on hand, therefore when I need something tasty on the table at the last minute, this is perfect.
The diet I am on, is not really a specific diet. I do a lot of research on the internet regarding health foods which I am allowed to eat. Low in fat, and specifically foods which will not cause a sudden attack of Pancreatitis, which I promise you, is very painful.
But, low in fat, does not necessarily mean I can eat it, vegetables like cabbage, too much onion, oranges, corn and white flours are just some of the food which is a no-no.
In the same articles, they also mention that it is only a guide and every person has to figure out exactly which foods to avoid. And different foods that could be on the bad list, might actually work for you.
Right, I did not mean to give a lesson here, just trying to explain why a certain recipe might be healthy for me, but it might not work for you.
This was also the very first recipe I tried from the recipe book Gesonde Gesinskos and as I have already mentioned – it is a family favorite by now. I made small adaptions to the original.
Chicken-A-La-King (Low-Fat) is so tasty, no one will know this is a healthy, low fat version of this very popular dish
- 4 large Chicken Fillets
- 2 cups Water
- 2 cubes Low-Salt Chicken Stock
- 1 Onion chopped
- 1/2 Red Bell Pepper chopped
- 1/2 Green Bell Pepper chopped
- 250 g Mushrooms sliced ( 8 oz )
- 1 cup Frozen Peas
- 1 packet White Onion Soup Powder
- 1 cup Fat-Free Milk
- 1/2 t Paprika
Cook the Chicken in the Water and Stock cubes until fully cooked – remove the Chicken and cut into bite size pieces – retain 2/3 cup of the Chicken Stock
Fry the Onion, Peppers and Mushrooms in a non-stick pan until soft – add the Chicken, the retained Stock and the Peas – cover and simmer 5 minutes
Mix the Soup Powder, Milk and Paprika – add to the Chicken – cover and simmer over low heat for another 10 – 15 minutes
Serve over Brown Rice with a Vegetable or Salad on the side.
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