(I warned you that I made this up!) "Saute" the mushrooms in a non-stick pan with a little broth until soft. Add cooked chicken, honey and vinegar -- oh, I also put in a little white wine for liquid, but you could use broth. Cook over medium heat until reduced -- meanwhile, cook couscous according to box directions and add the thawed frozen peas before covering with lid. Fluff up the couscous after five minutes covered time, and top with chicken and sauce. You could make it with just mushrooms, too as a vegetarian dish. The combnation of the raspberry vinegar and the honey (I used pepper honey) was very nice. Posted to Digest eat-lf.v097.n016, by Lyn Belisle
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 967.6mg||33 %|
|Potassium 327.2mg||9 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 24.5g|
|Protein 4.5g||6 %|
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Calories per serving: 131
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