Chicken and Zucchini Stew
Use yellow squash in this recipe if zucchini is unavailable.
Number of Servings: 6
Serving Size: 3-4 oz chicken
Ingredients:
18 oz can tomatoes - 1
low-fat, low-sodium chicken broth - 1 cup
small green pepper, coarsely chopped - 1
garlic cloves, minced - 2
medium zucchini, coarsely chopped - 2
fresh ground pepper and salt to taste - 1
minced fresh basil - 2 tsp
boneless, skinless chicken breasts, cooked and cubed into 2-inch pieces - 1 1/2 lb
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Drain the liquid from the tomatoes into a saucepan. Chop the tomatoes and set aside. Add the broth, green pepper, and garlic to the tomato liquid. Bring to a boil, reduce heat to medium, and cook for 10 minutes.
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Add the reserved tomatoes, zucchini, pepper, salt, and basil. Simmer until zucchini is tender, about 10 minutes. Reduce heat to low and add the chicken. Cook for 45 minutes.
Exchanges Per Serving
1 Vegetable
4 Very Lean Meat
Nutrition Information
Amount per serving
Calories 169
Calories from Fat 32
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 69 mg
Sodium 241 mg
Total Carbohydrate 7 g
Dietary Fiber 2 g
Sugars 4 g
Protein 27 g
B-man 