Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  mushrooms
     1/2           cup  chopped sweet green peppers
  1         tablespoon  cornstarch
  1                cup  reduced-fat chicken broth
  1                cup  skim milk
     1/8      teaspoon  black pepper
     1/4      teaspoon  poultry seasoning
     1/2      teaspoon  Worcestershire sauce
  1                cup  diced cooked chicken breast
     1/4           cup  chopped pimientos
  4             slices  whole wheat bread -- toasted
  1         tablespoon  snipped fresh parsley

Preparation:

Coat a nonstick 12-inch skillet with nonstick spray and warm over medium heat. Add the mushrooms and peppers, and saute until they are softened. Add 1 or 2 tablespoons of broth if the vegetables begin to stick. Combine the cornstarch with 1/4 cup of the broth and set aside. Add the remaining broth, milk, pepper, poultry seasoning, Worcestershire sauce, chicken and pimientos to the skillet. Bring to a boil over medium heat, stirring occasionally. Add the broth mixture and continue cooking until the sauce has thickened. Spoon over the toast and top with the parsley. Makes 4 servings. Variations: Serve over hot rice or fettucini instead of the toast.

Nutritional Information:

440 Calories (kcal); 6g Total Fat; (10% calories from fat); 33g Protein; 79g Carbohydrate; 4mg Cholesterol; 1264mg Sodium