1 In a large skillet, heat olive oil over medium heat. Add chicken, and sauté until cooked through. Remove the chicken from the pan.
2 Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
3 In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
4 Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
WW 8 points
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 61 (60%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.3mg||5 %|
|Sodium 420.1mg||14 %|
|Potassium 195.5mg||5 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 7.5g|
|Protein 1.9g||3 %|
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Calories per serving: 101
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