Winter Chicken Stew

Enjoy this hearty chicken stew that’s ready in 25 minutes – perfect for a dinner.

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Servings 4

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ingredients 11
Prep Time 30 min
Total Time 30 min

Ingredients

1: teaspoon onion powder

1: lb. chicken breast tenders, cut in half crosswise

3: medium Yukon gold or russet potatoes, cut into 1- inch cubes (about 3 1/2 cups)

1: cup fresh baby carrots

1: (8-oz.) pkg. fresh whole mushrooms, halved

1: (14 1/2-oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium

1: tablespoon tomato paste

1/2: teaspoon salt

1/2: teaspoon dried thyme leaves

1/4: cup water

2: tablespoons cornstarch

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Directions

1 Sprinkle onion powder evenly over chicken breast tenders; toss to coat well. Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook until browned.
2 Add all remaining ingredients except water and cornstarch. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender and chicken is no longer pink in center.
3 In small bowl, combine water and cornstarch; blend well. Add to chicken mixture; mix well. Bring to a boil. Cook and stir until thickened. If desired, season with salt and pepper.