Shepherd’s Chicken Chili Pie

Shepherd's Chicken Chili Pie

Recipe By : Eater's Choice, A Food Lover's Guide to Lower Cholesterol

6 Preparation Time :

Categories : Ground Meat

Amount Measure Ingredient -- Preparation Method -- -- --

1 1/2 lbs potatoes -- peeled and cooked

1/2 tsp olive oil

1 3/4 lbs ground chicken breast, skinless

1/2 c onions -- chopped

3 cloves garlic -- minced

14 1/2 ozs crushed tomatoes

2 tbsps chili powder

1 tsp oregano

1 tsp cumin

2 tbsps water

1 tbsp tomato paste

1 tsp Fleischmann's® Fat Free Spread

1/2 tsp salt

1/4 tsp black pepper

1 tbsp skim milk

Preheat oven to 350. Place potatoes in a saucepan with water to cover,

bring to a boil, simmer for about 15 minutes or until tender. Meanwhile, in

a skillet, heat oil over medium heat. Add chicken, onions, garlic, and 1/2

teaspoon salt. Cook until chicken is no longer pink and vegetables are

tender. Stir in crushed tomatoes, chili powder, oregano, cumin, water, and tomato paste Cook until sauce is thick. Drain potatoes and whip them. Add

spread, salt, black pepper, and milk. Mix until potatoes are smooth. Place

chicken mixture in a 2-quart casserole dish. Spread potatoes on top. Bake

for 30 minutes. - - - - - - - - - - - - - - - - - -

247 Calories;

2g Fat (6% calories from fat);

33g Protein;

41mg Cholesterol;

932mg Sodium

Serving Ideas : Serve with mixed vegetables and potato rolls.