Title: Cindy's salsa chicken
 Categories: Poultry, Main dish, Low-fat
      Yield: 4 Servings
 
      1 tb Olive oil
      3 lg Garlic cloves
           -- peeled and minced
  1 1/2 c  Chopped onion
      1 lg Sweet red pepper
           -- cut into small dice
      1 lb Chicken breast meat
           --(boneless, skinless)
           -- cut into 1-inch chunks
      3 md Tomatoes; peeled & diced
      1 sm Head broccoli; stems sliced,
           -- flowerets cut into
           -- bite-sized pieces,
           -- and steamed for 3 minutes
     16 oz Canned pink or kidney beans
           -- drained and rinsed
      1 c  Medium-hot salsa
    1/4 c  Chopped cilantro (optional)
           Freshly ground black pepper
           --(to taste)
 
  In a large nonstick skillet or Dutch oven, heat the olive oil
  briefly, add the garlic and onion, and saute for 3 minutes or until
  they are softened. Add the red pepper and saute for another 2 minutes.
  
  Add the remaining ingredients and bring the mixture to a boil over
  medium heat.  Stir gently, reduce the heat, cover the pot, and simmer
  for 5 to 7 minutes or until the chicken is just done.  Check the
  seasonings before serving.
  
   Per Serving: Calories: 305 Protein: 31 grams Carb: 36 grams Sodium:
  467 mg Fat: 5 grams (15% of calories)
  
  * Adapted from Jane Brody's "Good Food Gourmet" * Published in:
  Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias