Anita's Tried & True Heart Healthy Recipes

Chicken Chili With Cornbread Ribbon Topping

Adapted from
8 servings

2 lbs ground chicken breast skinless 1 c canned corn, drained 
1/2 c onions, chopped 2 tsps chili powder 
1/2 c bell peppers, chopped 11 1/2 ozs refrigerated cornbread twists 
8 ozs no-salt-added tomato sauce  
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in tomato sauce, corn, and chili powder. Reduce heat to low and simmer, stirring often, until thickened. Spread mixture into prepare dish. Unroll cornbread twists dough and separate into strips. Arrange in rows over chili, trimming strips if necessary. Bake for 12 minutes, or until golden brown on top.
Nutritional Analysis per serving (8 servings total)
Calories 313   %CFF 28 %
Total Fat 10 g   Saturated Fat 2 mg
Protein 29 g   Cholesterol 65 g
Carbohydrates 25 g   Sodium 435 mg
Sugars 6 g   Fiber 2 g
5.8 WW Points
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Rated by 6 users (4.3)

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