Lg Onion, chopped
Sm Green Pepper, chopped
1/2 x  Sm Sweet Red Pepper, chopped
2 x  Stalks Celery, chopped
Clove garlic, minced
2 tb Margarine
2 tb Flour
3 c  Chopped,cookd Chicken Breast
3/4 c  Water
3/4 ts Dry Chicken bouillon powder
1/2 ts Dried whole Thyme
1/4 ts Salt
1/4 ts Red pepper
1 ds Hot sauce
2 c  Hot cooked parboiled Rice
1 tb Chopped fresh Parsley

Coat a large skillet with Pam; place over med heat until hot. Add onion
and other vegetables, saute until tender. Remove from skillet, set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes,
stirring constantly, until mixture is color of a copper penny. Return
vegetables to skillet. Add chicken and other ingredients except rice and
parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked
rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g
fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32
mg calcium.