Sunday Chicken Stew (7 points)
Source of Recipe
Colette
Recipe Introduction
I found this recipe in one of my cooking magazines. I lightened it up by using ff half and half and chicken breasts instead of a whole chicken. I also kicked up the flavor by using chicken broth in place of water. This recipe was run through the recipe builder on WW.com, so the points are accurate. This is very good and reminds me of dinner at Grandma's, after church. Enjoy!
List of Ingredients
3 breast uncooked boneless, skinless chicken breast
4 cup fat-free, reduced-sodium chicken broth
2 tsp dried dill weed
1/2 tsp table salt
1/4 tsp black pepper
4 medium carrots, cut into 1/2-inch cubes
2 medium potatoes, cut into 1-inch cubes
2 medium parsnips, peeled and cut into 1/2-inch slices
5 Tbsp all-purpose flour
1/3 cup fat-free half and half
Recipe
Cut chicken breasts into bite sized pieces. Place chicken in a Dutch oven; add 3-1/2 cups broth, dill, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the carrots, potatoes, parsnips. Cover, simmer for 20 minutes or until the chicken is done.
Using a slotted spoon, remove chicken and vegetables to a large bowl and keep warm. Bring broth to a boil. In a small bowl, combine flour, half and half and remaining broth until smooth; gradually stir into juices. Cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables.
POINTS® values per serving | 7
Servings | 4
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