Shepherd's chicken chili pie (brenda's versio

Yield: 6 Servings

Ingredients:

1 1/2 lb Potatoes -- peeled Cut potatoes into chunks cn Use up to 2 pounds potatoes
4 Chicken breasts -- skinned And boned
16 oz Canned whole tomatoes -- With juice
1 lg Onion -- sliced
3 Cloves garlic -- minced
1 ts Olive oil
1 1/2 tb Chili powder
1/2 ts Oregano
1 ts Cumin
2 tb Water
1 tb Tomato paste
1 ts Margarine Salt and freshly ground Black pepper to Taste
1 tb Skim milk

Instructions:

Place potatoes in a saucepan with water to cover bring to a boil simmer for about 10-15 minutes until tender. Steam chicken pieces in a vegetable steamer or on a steamer tray in a wok until cooked through about 10 minutes. Drain tomatoes. Reserve liquid. Preheat oven to 350 degrees. In a large skillet saute onion and garlic in olive oil until soft. Mix in chili powder oregano and cumin. Add water tomatoe paste and tomatoes. Cook unitl sauce is thick. If sauce becomes too thick add a few tablespoons of the reserved tomato juice. Mix chicken cubes into sauce. Drain potatoes and whip them. Add margarine salt and pepper. Add skim milk and mix until potatoes are smooth. Add more milk if necessary. Place chicken mixture in a shallow casserole. Spread potatoes on top. Bake for about 30 minutes. Source: Eater's Choice A Food Lover's Guide to Lower Cholestorerol by Doctor and Nancy Goor 1995 6 servings Recipe By : Replaces "Corrected Version" From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt