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Chicken And Zucchini Stew




Source of Recipe


Marlaoh






List of Ingredients



• 1 (18 ounce) can tomatoes
  
• 1 cup low fat, low sodium chicken broth
  
• 1 small green pepper, coarsely chopped
  
• 2 garlic cloves, minced
  
• 2 medium zucchini, coarsely chopped
  
• Fresh ground pepper and salt, to taste
  
• 2 teaspoons minced fresh basil
  
• 1 1/2 pounds boneless, skinless chicken breasts, cooked and cubed into 2 inch pieces
  






Instructions



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. Add 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 5 minutes.
   
2. Yield: 6 servings
   






Final Comments


Nutritional Information Per Serving (3-4 ounces chicken):
Calories: 169, Fat: 4 g, Cholesterol: 69 mg, Sodium: 241 mg,
Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 27 g
Diabetic Exchanges: 1 Vegetable, 4 Very Lean Meat