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Chicken Mushroom Stew Recipe | |
Stew | |
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Ingredients:
6 boneless skinless chicken breast halves(1-1/2 lbs.)2 tablespoons cooking oil, DIVIDED 8 oz. 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 oz.)tomato paste 3/4 cup water 2 teaspoons salt, optional 1 teaspoon EACH dried thyme, oregano, marjoram and basil
Directions:
Cut chicken into 1-inch cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 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. Also, 274 calories, 102 mg sodium, 84 mg cholesterol, 16 gm carbohydrate, 34 gm protein, 9 gm fat.
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