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Chicken Stew

Chicken stew

Peas and kidney beans are the healthful vegetables (garlic, onion, carrots, celery, peas) in this otherwise traditional and satisfying Chicken Stew.

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.

Nutrition Information

Recipe makes 4 servings.
Serving size: 1 serving
Calories: 371; Total Fat: 3.6g

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