Title: Chicken and chilies
 Categories: Low-fat, Quick'n'eas, Stew
      Yield: 4 Servings
 
     12 oz Skinless boneless chicken
           -breasts
    1/4 ts Ground black pepper
    1/4 ts Salt; optional
      2 ts Olive oil
      1 md Onion; chopped
      2    Cloves garlic; minced
      1 c  Low sodium chicken broth;
           -defatted
      8 oz Tomato sauce; low salt
     15 oz Black beans, cooked; rinsed
           -and drained
  4 1/2 oz Mild green chili peppers;
           -canned, diced
      1 ts Chili powder
    1/2 ts Ground cumin
      1 ts Sugar; to taste
      3 c  Hot cooked rice
 
  Review: Chopped green chili peppers and black beans turn thisdinner
  into a south-of-the-border fiesta! Serve with a tossed salad. Cube
  the chicken. Sprinkle with the black pepper and salt (if using).
  
  Coat a large no-stick frying pan with spray. Add the chicken and cook
  over medium-high heat for 5 minutes, or until the pieces begin to
  brown. Transfer to a bowl and set aside. In the same pan, combine the
  oil, onions, garlic and 2 tablespoons of the broth. Cook, stirring
  frequently, for 5 to 6 minutes, or until the onions are soft. Add the
  tomato sauce, beans and remaining broth to the pan. Stir to mix well.
  Add the chili peppers, chili powder, cumin and reserved chicken.
  Bring to a boil. Reduce the heat and simmer for 15 minutes, or until
  the chicken is tender and the liquid has thickened. Taste the sauce.
  If it's acidic, add the sugar. Serve with the rice.
  
  Per serving 288 calories;  5 g. total fat (14%). 0.8 g saturated fat;
  34 mg. cholesterol; 776 mg sodium ISBN 0-87596-269-6 edited by Jean
  Rogers; listed Nov 1996 by Path c/o McRecipe