Ellen's Tasty Salsa Thighs

Take 6 frozen or fresh skinless boneless chicken thighs and cook covered over medium high heat in a skillet. Remove lid, reduce heat, and brown thighs for 10 - 15 minutes.

Add 2 jars 16 oz. La Victoria Thick & Chunky Salsa Verde Mild

1 Tbs. Better than Bouillon reduced sodium Beef Base and

4-5 cups thinly sliced mushrooms

Cover again and cook till tender and done - approx. 20 minutes. This will make a tasty thick gravy.

Either serve the thighs whole or cut up into bite sized pieces over 2 packages of heated Shirataki spaghetti noodles or wide flat noodles.

The Shirataki noodles are almost all fiber so this is a low carb recipe. The use of thigh meat is best for those with a Glucogenic Metabolic imbalance...if you are the opposite type and have a Ketogenic imbalance then substitute chicken breast meat and add a little water when you first start to cook the meat.