Chicken zucchini stew

4 servings

Ingredients

Quantity Ingredient
3 To 4 pounds cooked broiler-fryer, boned, skinned
1 16 oz. can tomatoes
1 cup Chicken broth
1 Green bell pepper, coarsely chopped
2 Garlic cloves, split
4 smalls Zucchinis, cut in 1/4 slices
¼ teaspoon Fresh ground black pepper
¼ teaspoon Salt
¼ teaspoon Dried basil
converted from Microcookbook

Directions

Break chicken into pieces. Drain liquid from tomatoes and pour into large saucepan; chop tomatoes into quarters and reserve for later. To liquid in saucepan, add chicken broth, green pepper and garlic. Place over high heat and bring to a boil. Reduce heat to medium and cook 10 minutes. Add reserved chopped tomatoes, zucchini, pepper, salt and basil; simmer until zucchini is tender, about 10 minutes. Reduce heat to low, add chicken and cook 5 minutes more. Serve in shallow bowls.

Nutrition (per serving): 445 calories Saturated fat 3 g Total Fat 11 g (23% of calories) Protein 76 g (68% of calories) Carbohydrates 10 g (9% of calories) Cholesterol 238 mg Sodium 787 mg Fiber 1 g Iron 4 mg Vitamin A 1359 IU Vitamin C 63 mg Alcohol 0 g Source: The National Chicken Cooking Contest Date Published: 11/19/92 12/94 Submitted By JULIE GLEITSMANN On 08-10-95

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