Chicken and Zucchini Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from the American Diabetes Association canned tomatoes, chicken broth, small green pepper, garlic, zucchini or yellow squash, pepper and salt, fresh basil, cooked chicken breasts cvt Ingredients:
16 oz canned tomatoes |
1 cup fat free, reduced sodium chicken broth |
1 small green pepper, coarsely chopped |
1 garlic cloves, minced |
2 medium zucchini (or yellow squash), coarsely chopped fresh ground pepper and salt to taste |
2 tsp fresh basil, minced |
1 1/10 lb cooked boneless, skinless chicken breasts, cubed into 2-inch pieces (net from 1.5 pounds raw with bones ) |
Directions:
1. 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, basil. Salt and pepper to taste. Simmer until zucchini is tender, about 10 minutes. Reduce heat to low and add the chicken. Cook for 45 minutes.
3. Note: Sodium content is underreflected as none was specified.
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