Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil chicken breast, debone and shred. next finely dice celery. quarter carrots and dice into small pieces. in a clean deep dish frying pan or large pot, on medium heat, saute carrots and celery in the butter until celery is soft. place bouillon cube in cup of hot water to dissolve and then pour into the pot of carrots and celery. cover and let it simmer until carrots are soft about 5-10 minutes. next add cream of chicken and stir until smooth. then add basil, parsley and white pepper, stir. finally add the shredding chicken breast and stir. turn heat down to low and cover for 8-10 minutes. serve over rice!

Target recipe: i use the eye and palm method of measuring my herbs. so the above measurements are estimated. shred cheese and set aside. i use 1/2 the brick. cover or it will get hard. cut chicken into bite sized pieces. i use either the tenders or 2 boneless skinless breast. depends on what's in the freezer. in large skillet (w/lid) add broth, tomatoes w/juice, crumble italian seasoning in fingers as you add to broth and garlic powder based on if you like garlic -- hehehe. i start w/ just a small palm full. bring broth to low boil. stir in rice and chicken. reduce heat to low simmer and cover. set timer for 20 minute. stir in cheese and serve hot -- or warm. this is one of my partners favorites, and i always add more garlic for him --. enjoy!