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Categories:Viewed: 15 - Published at: 5 years ago
Ingredients
- 2 tbsp. butter
- 1 c. red bell pepper, julienne cut
- 1 c. green bell pepper, julienne cut
- 1 c. diced onion
- 1/2 to 1 small chopped garlic clove
- 1 1/2 c. water
- 2 pkg. instant chicken broth mix
- 1/8 teaspoon pepper
- 1 pound (2 ounce.) red new potatoes, thinly sliced
Method
- In 12 inch nonstick skillet, heat butter till bubbly and warm; add in bell peppers, onion, and garlic and saute/fry till vegetables are softened, about 5 min.
- Stir in water, broth mix, and pepper; bring to a boil.
- Reduce heat to low; add in potatoes, cover, and let simmer, stirring occasionally, till potatoes are tender, about 15 min ( if necessary, add in more water to prevent sticking).
- Transfer to serving platter.
- Makes 4 servings.
- Each serving provides: 1 1/2 bread exchanges; 1 1/2 vegetable exchange; 1 1/2 fat exchange; 5 optional calories.
