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Chicken and Zucchini Stew
Number of Servings: 6
Serving Size: 3-4 oz chicken
Use yellow squash in this recipe if zucchini is unavailable.
|18 oz can tomatoes||1 ea|
|low-fat, low-sodium chicken broth||1 cup|
|small green pepper, coarsely chopped||1 ea|
|garlic cloves, minced||2 ea|
|medium zucchini, coarsely chopped||2 ea|
|fresh ground pepper and salt to taste||1 ea|
|fresh basil, minced||2 tsp|
|boneless, skinless chicken breasts, cooked and cubed into 2-inch pieces||1.50|
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.2:
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.
|Calories from Fat 32|
|Total Fat 4g|
|Saturated Fat 1g|
|Dietary Fiber 2g|
|Vitamin A 2%|
|Vitamin C 2%|
|Folic Acid 2%|
|Dietary Exchange 1 Vegetable4 Very Lean Meat|
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