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Winter Chicken Stew

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Pillsbury Kitchens
Updated Apr 29, 2010
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Enjoy this hearty chicken stew that’s ready in 25 minutes – perfect for a dinner.

Winter Chicken Stew

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 4
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

300 Calories
3g Total Fat
30g Protein
38g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
300
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
65mg
22%
Sodium
620mg
26%
Total Carbohydrate
38g
13%
Dietary Fiber
4g
16%
Sugars
4g
Protein
30g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
20%
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.

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