Winter Chicken Stew

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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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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