Yield: 6 servings

2 ts Reduced-calorie margarine
1/2 c Thinly sliced red bell pepper
1 ts Cornstarch
1/4 c Low-sodium chicken broth
2 oz Diced cooked chicken
1/4 c Skim milk
Freshly ground black pepper  -to taste
2 ts White wine Worcestershire sauce
1 Baked buttermilk biscuit, split (3/4 ounce)
1/2 c Thinly sliced mushrooms
1 Drop liquid red pepper sauce

Fresh parsley to garnish (Optional)

1. Melt margarine in a medium saucepan over medium-high heat. With a small whisk, stir in cornstarch continue stirring for 2 to 3 minutes, until bubbly.

2. 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.

3. 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.

Makes one serving.

Per Serving: 270 Calories 21 g Protein 11 g Fat 496 mg Sodium 21 g Carbohydrates 52 mg Cholesterol

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