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 1 tablespoon olive oil- 1 cup chopped onion
- 2 ribs celery, chopped
- 2 14.5-oz. cans “no added salt” diced tomatoes, with juices
- 1 tablespoon minced garlic
- 1 tablespoon dried basil
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 pound shredded, cooked
chicken breast
- 2 cups Plain Mountain High Yoghurt
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In a large pot over medium-high heat, warm oil and sauté onion and celery for about 5 minutes. Add tomatoes, garlic, basil, pepper, salt, and sugar. Stir. Cook for 5 minutes.
Add chicken and yoghurt and reduce heat to low. Simmer for an additional 10 minutes.
Makes 6 servings.
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| Calories - 270 |
| Total Fat - 8g |
| Cholesterol - 75mg |
| Potassium - 460mg |
| Sodium - 330mg |
| Total Carbohydrates - 16g |
| Protein - 29g |
| Fiber - 2g |
| Calcium - 18.3% |
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Serving size: 1½ cups.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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