4 oz mushrooms
1/2 cup chopped sweet green peppers
1 Tbs cornstarch
1 cup reduced-fat chicken broth
1 cup skim milk
1/8 tsp freshly-ground black pepper
1/4 tsp poultry seasoning
1/2 tsp Worcestershire sauce
1 cup diced cooked chicken breast
1/4 cup chopped pimientos
4 slices whole wheat bread, toasted
1 Tbs snipped fresh parsley


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.
Variations: Serve over hot rice or fettucini instead of the toast.