Chicken Mushroom Stew

Stew

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. Diabetic exchanges: one 1 -1/3-cup serving(prepared with no-salt-added tomato paste and without salt)equals 4 very lean meat, 1 vegetable, 1 fat, 1/2 starch;


Also, 274 calories, 102 mg sodium, 84 mg cholesterol, 16 gm carbohydrate, 34 gm protein, 9 gm fat.

Print this recipe

Submitted 6/13/05.
Source: Taste Of Home: Oct./Nov. '96
Submitted By: Linda Wilson
lwilson@gatecom.com
Chicken Mushroom Stew