Chicken with Roasted Peppers and Couscous

Serves: 4
Total Calories: 26


1 can (14 1/2 ounces) ready-to-serve chicken broth
1 package (10 ounces) frozen whole kernel corn, thawed
1 1/2 cups cubed cooked chicken
1 1/4 cups uncooked couscous
1 jar (7 1/4 ounces) roasted red bell pepper, drained and coarsely chopped


1. Heat broth and corn to boiling in 3-quart saucepan reduce heat to low. Stir in remaining ingredients.

2. Cover and simmer about 3 minutes, stirring occasionally, until couscous is tender and chicken is heated through.

wing it!
When you have only minutes to rustle up dinner, this quick-cooking chicken-and-couscous medley can be a lifesaver.

1 SERVING: Calories 380 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 45mg Sodium 490mg Carbohydrate 58g (Dietary Fiber 5g) Protein 26g * % DAILY VALUE: Vitamin A 54% Vitamin C 50% Calcium 2% Iron 10% * DIET EXCHANGES: 4 Starch, 2 Very Lean Meat * CARBOHYDRATE CHOICES: 4

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 26
Calories from Fat: 4

This Chicken with Roasted Peppers and Couscous recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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