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
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.
Serving size: 1 serving
Calories: 371; Total Fat: 3.6g
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