Time: 40 minutes
Shopping Tip: Look for prechopped onion, celery, and bell pepper.
Serve with Buttered Carrots: Bring 1 cup fat-free, lower-sodium chicken broth to a boil in a saucepan. Add 2 cups thinly sliced carrots. Reduce heat; simmer 6 minutes or until tender. Drain; return to pan. Stir in 1 tablespoon butter, 2 teaspoons chopped parsley, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; stir until butter melts. Serves 4 (serving size: ½ cup). CALORIES 51; FAT 3g (sat 1.9g); SODIUM 148mg
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