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Try mixing
roasted red, yellow and orange bell peppers to bring
color to this stew...
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2
tsp |
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olive oil |
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1
cup |
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finely chopped onion |
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¾
lb |
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skinless, boneless chicken breast, cut
into bite sized pieces |
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3
cups |
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chopped zucchini |
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1
cup |
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finely chopped carrots |
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1/3
cup |
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canned chopped green chilies, drained |
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¾
tsp |
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dried oregano |
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½
tsp |
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ground cumin |
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¼
tsp |
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salt |
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¼
tsp |
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ground black pepper |
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2
garlic |
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cloves, minced |
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One
15.5oz. |
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can
Great Northern beans, drained |
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One
14½oz. |
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can
fat-free, less sodium chicken broth |
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1
cup |
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chopped Roasted Bell Peppers |
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4
tsp |
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chopped fresh cilantro |
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1 |
Heat olive
oil in a Dutch oven over medium-high heat. Add
chopped onion and chicken; sauté 5 minutes or
until lightly browned. Add zucchini and next 9
ingredients (zucchini through broth); bring to a
boil. Cover, reduce heat, and simmer 30 minutes
or until vegetables are tender. |
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2 |
Add bell
peppers, and cook, uncovered, 10 minutes,
stirring occasionally. Sprinkle with cilantro. |
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Servings: 4 |
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Cooking Tips |
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*Store stew in
refrigerator up to 2 days. Reheat in a saucepan over
medium heat until thoroughly heated; sprinkle with
cilantro before serving. |
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Recipe Source |
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Cooking Light |
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