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Ingredientes
- Nonstick cooking spray
- 1 lb cooked chicken, cut into 1/2 inch pcs
- 2 x cloves garlic, chopped
- 1 1/2 tsp curry pwdr
- 1/8 tsp salt
- 1/8 tsp grnd red pepper
- 1 can (14 1/2 ounces) chicken or possibly vegetable broth
- 1 c. frzn peas
- 1 c. uncooked couscous
- 1/4 c. snipped fresh cilantro
- 6 sht frzn phyllo dough, thawed
Direcciones
- 1. Coat an unheated large nonstick skillet with nonstick spray. Heat over medium heat. Add in chicken and garlic; cook and stir for 1 minute to heat through.
- Sprinkle curry pwdr, salt and grnd red pepper over chicken and cook 1 more minute to combine.
- 2. Add in broth and peas; bring to a boil. Remove from heat; stir in couscous.
- Cover and let stand 5 min or possibly till liquid is absorbed. Stir in cilantro, fluffing the couscous with a fork.
- 3. Place one phyllo sheet on a work surface; spray lightly with nonstick spray. Coat a 9 inch springform pan with cooking spray. Place the layered sheets in the pan, allowing the ends to extend up and over the sides of the pan. Repeat layering three more phyllo sheets as above; place in the pan across the first three sheets to cover the bottom and edges of pan. Spoon chicken mix into pan, spreading proportionately.
- 4. Fold overhanging phyllo dough over top to cover the filling. Spray top of pie with nonstick spray. Bake in a 350 degrees oven for 30 to 35 min or possibly till golden. If phyllo is browning too quickly, tent with aluminum foil.
- Let stand 5 min before cutting into wedges. If you like, serve with plain low-fat yogurt and cranberry or possibly mango chutney.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 753g | |
| Calories 1668 | |
| Calories from Fat 530 | 32% |
| Total Fat 58.92g | 74% |
| Saturated Fat 16.52g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 294mg | 98% |
| Sodium 842mg | 35% |
| Potassium 1355mg | 39% |
| Total Carbs 157.03g | 42% |
| Dietary Fiber 15.9g | 53% |
| Sugars 6.87g | 5% |
| Protein 118.88g | 190% |
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