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Chicken Ala King

 

Left over meat from Sunday's roast.
50

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

300 grams chicken meat, cooked
skinned, deboned
1 each onions
chopped
200 grams mushrooms, button
sliced
1 each chicken bouillon cubes
disolve in 500ml boiling water
*
200 millilitres cream
200 grams asparagus
tinned or bottled
½ teaspoon black pepper

Directions

Fry the onions and mushrooms for 3 min in 2 table spoons of olive oil. Add the cooked chicken and the chicken stock (made from the disolved cube) Add the black pepper. Simmer for 15 min and add the cream. simmer for a further 5 min, cut the asparagus into ¾ inch pieces and add just before serving. Serve with white rice. For extra flavour fry ½ each sliced red and green peppers with the onion and mushrooms and add 1 teaspoon ground nutmeg.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 27851% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 300mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 51g
Vitamin A 15% Vitamin C 9%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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