Recipe: Chicken, barley and bean casserole - abc27 WHTM

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This recipe is low in sodium, saturated fat and cholesterol, which helps to control blood pressure and lipid profile. Remember to remove fat and skin before adding the chicken to keep the fat content low.

Makes 4 servings

Ingredients:

1/2 cup uncooked barley
2 cans (14 oz. each) low-sodium chicken broth
1 T olive oil
1/2 cup chopped onion
1 large zucchini, diced
2 cups sliced mushrooms
2 cups canned cannelloni beans, rinsed
2 cups (10 oz.) chopped cooked chicken
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp pepper

Sauté onion in olive oil for 2 to 3 minutes on medium heat. Add zucchini and mushrooms and cook until soft, about 4 to 5 minutes. Add barley and broth and bring to a boil. Reduce heat and simmer about 30 minutes until barley is done and broth is mostly absorbed. Add beans, chicken and spices and heat through.

Nutritional information per serving:

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