Saturday, July 17, 2010

Rocco Dispirto's Chicken and Dumplings

1 Tbsp plus 1 tsp cornstarch
1 1/2 cups low fat low sodium chicken broth
1 cup whole milk (I used skim milk)
3 large celery stalks, sliced thin
1 medium yellow onion sliced think
salt and pepper to taste
2 cups shredded chicken breast from a rotisserie chicken (I used 2 boneless, skinless, chicken breasts.)
2/3 cup bisquick heart smart baking mix
1/3 cup buttermilk (I used skim milk)
1/4 cup chopped fresh parsley (I used dried parsley)

Place cornstarch in medium bowl and whisk in the chicken broth and milk. Pour he mixture into a large saucepan and bring it to a boil, whisking constantly. Add the celery and onion. Season with salt ad pepper and return to a boil. Then reduce the heat to low, cover, and simmer, about 10 minutes.

Stir the chicken into the vegetable mixture and raise the heat to medium low. Cover the pot and bring to a steady simmer.

Meanwhile in a medium bowl, stir the baking mix and buttermilk together until the mixture just forms a soft dough.

Drop 12 spoonfuls of the dumpling mixture into the pot, spacing the dumplings out as much as possible. Cover, ad simmer about 7 minutes.

Sprinkle the parsley over the dumplings. Season with salt and pepper to taste. Ladle into soup bowls and serve.

Serves 4- 269 calories each.