Winter Chicken Stew

  • Prep 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 4
Winter Chicken Stew

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • If chicken tenders or fillets aren´t available, pound skinless, boneless chicken breasts 1/4 inch thick and cut them lengthwise into 2x1-inch strips.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
300
Calories from Fat
25
% Daily Value
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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