Winter Chicken Stew

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

  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    300
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    620mg
    620%;
    Total Carbohydrate
    38g
    38%
    (Dietary Fiber
    4g
    4%
      Sugars
    4g
    4%
    ),
    Protein
    30g
    30%
    ;
    % Daily Value*:
    Vitamin A
    160%;
    Vitamin C
    25%;
    Calcium
    4%;
    Iron
    20%;
    Exchanges:
    2 1/2 Starch; 2 1/2 Other Carbohydrate; 3 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved