Chicken Zucchini Stew
Source of Recipe
Annie's Recipe of the Day Newsletter
List of Ingredients
3 pounds cooked broiler-fryer up to 4 pounds boned and skinned
16 ounces tomatoes canned
1 can chicken broth
1 green bell pepper coarsely chopped
2 cloves garlic split
4 small zucchini cut in 1/4 slices
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried basilRecipe
Break chicken into pieces. Drain liquid from tomatoes and pour into
large saucepan; chop tomatoes into quarters and reserve for later. To
liquid in saucepan, add chicken broth, green pepper and garlic. Place
over high heat and bring to a boil. Reduce heat to medium and cook 10
minutes. Add reserved chopped tomatoes, zucchini, pepper, salt and
basil; simmer until zucchini is tender, about 10 minutes. Reduce heat
to low, add chicken and cook 5 minutes more. Serve in shallow bowls.
Per Serving 205 Calories; 1g Fat (11.0% calories from fat); 4g
Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 331mg
Sodium.
Yields: 4 Servings
Weight Watcher Points - 4 Points
Calculated using a Weight Watcher Calculator
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