Ingredients:
4 boneless chicken breasts, skinless
1 teaspoon minced garlic
1 onion, sliced
3 carrots, sliced
2 celery ribs, chopped
1 cup fat free chicken broth
1/2 teaspoon white pepper
1 cup cooked peas
20 ounce can kidney beans, drained
1/8 cup fat free chicken broth

Directions:
Preheat to 350 degrees.

Cut chicken into 1-inch strips.

In large nonstick baking dish, combine chicken, garlic, onion, carrots, celery, broth and pepper.

Bake for 1 hour. Remove from oven. Add peas and beans to stew.

In blender, combine broth and flour; mix on high for one minute. Pour flour mixture into chicken mixture and stir.

Cover and cook for 15 minutes longer. Serve hot.

Recipe makes 4 servings Chicken Stew; Per serving: 371 Calories; 3.6 Fat Grams

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