Spray a pressure cooker container with butter-flavored cooking spray. In prepared container, combine chicken, peas and carrots. Stir in chicken soup, water, and undrained mushrooms. Add parsley flakes and black pepper. Mix well to combine. Place cover on cooker and bring to LOW pressure over medium heat. Lower heat to stabilize pressure and cook for 3 minutes. Carefully release pressure, remove cover, and stir well.
HINT: Thaw peas and carrots by placing in a colander and rinsing under hot water for one minute.
Serves 4 - (1 cup) - Each serving equals:HE: 2 Protein, 1 Bread, 1 Vegetable, 1/2 Slider, 5 Optional Calories207 Calories, 3 gm Fat, 23 gm Protein, 22 gm Carb., 479 mg Sodium, 43 mg Calcium, 4 gm FiberDIABETIC: 2 Meat, 1-1/2 Starch, 1 Vegetable
Yield: "1 "
Per Serving (excluding unknown items): 58 Calories; trace Fat (4.5% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 4|
|Calories from Fat: 24 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 54.7mg||17 %|
|Sodium 431.2mg||15 %|
|Potassium 544.6mg||14 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 11.6g|
|Protein 25.2g||36 %|
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Calories per serving: 191
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