Chicken Mushroom Stew


Classifications: Soups and Stews

Qty Measure Ingredient


6 (1-1/2 lbs) boneless skinless chicken breast halves

2 tablespoons cooking oil, divided

8 ounces fresh mushrooms, sliced

1 medium onion, diced

3 cups zucchini, diced

1 cup green pepper, diced

4 cloves garlic, minced

3 medium tomatoes, diced

1 6 oz can tomato paste

3/4 cup water

2 teaspoons salt, optional

1 teaspoon EACH dried thyme, oregano, marjoram, and, basil

Instructions: Cut chicken into 1-in. cubes; brown in 1 tablespoon of oil in a large skillet. Transfer to a slow cooker. In the same skillet, saute the mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender. Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until vegetables are tender.



Background: Note: DIABETIC EXCHANGES: On 1-1/3 cup serving (prepared with no-salt-added tomato paste and without salt) equals 4 very lean meat, 1 vegetable, 1 fat, 1/2 starch; also, 274 calories, 102 mg sodium, 84 mg cholesterol, 16 gm carbohydrate, 34 gm protein, 9 gm fat.

Serves: 6

Food Exchanges: