PARSLIED POTATOES

6 Each New Potatoes, small 1 Each Onion, chopped 1 Clove Garlic, crushed

1 Cup Nonfat Chicken Broth 1 Cup Parsley, fresh 1/2 Teaspoon Pepper

Peel a strip of skin from each potato and set in cold water. Set aside. Heat a large skillet and add the onion, garlic, broth and parsley. Mix well and bring to a boil. Place the potatoes in the pan, reduce heat; cover and simmer for 10 -15 minutes until potatoes are tender and cooked through. Remove the potatoes with a slotted spoon to a serving dish. Add the pepper to the sauce stir, until blended and pour the sauce over the potatoes. Serve.

SERVINGS 6; CALORIES 111.5; FAT .3 g; PROTEIN 5.2 g; CARBS 24.6 g; FIBER 3.3 g; CHOL 0 mg; IRON 4.5 mg; SODIUM 107 mg; CALC 68 mg SERVING SIZE= 1 Cup

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Updated 12/7/99