Chicken Mushroom Stew
Taste of Home
Kim Marie Van Rheenan of Mendota, Illinois says, "The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly."
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4 hours
Ingredients:
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, diced
3 cups diced zucchini
1 cup diced green pepper
4 garlic cloves, minced
3 medium tomatoes, diced
1 can (6 ounces) tomato paste
3/4 cup water
2 teaspoons each dried thyme, oregano, marjoram, and basil
Directions:
Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender.
Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until the vegetables are tender. Yield: 6 servings.
Nutrition Facts
One serving:One 1-1/3-cup serving (prepared with no-salt added tomato paste and without salt)
Calories: 274, Fat:9 g, Saturated Fat:0 g, Cholesterol:
34 g
Diabetic Exchange:
4 very lean meat, 1 vegetable, 1 fat, 1/2 starch.
Beth Layman :)
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