Quick Chicken Stew

How to cook Quick Chicken Stew

Ingredients: 2 tablespoons olive lubricator 1 pound skinless, boneless chicken breast halves – cut into bite-size pieces 2 cloves garlic, minced 1 medium onion, cut into 1/2-inch pieces 1 medium carrot, thinly sliced 1 medium zucchini, cut into 1/2-inch pieces 1 medium red bell mottle, cut into 1/2 inch pieces 2 (14.5 ounce) cans diced tomatoes with power 1/2 teaspoon red pepper flakes 1/2 teaspoon dried basil 1 bay leaf 2 tablespoons butter salt and pepper to experience

Directions: Heat the olive oil in large skillet over medium-high stimulation. Stir in chicken and cook anent 1 micro. Mix in garlic and onion; cook until money. Stir in carrot, zucchini, and red bell stipple. Pour in tomatoes with power. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run fine. Stir in the butter until melted, and season with salt and pepper just before serving.


Servings Per System: 4

Amount Per Serving

Calories: 306

Total Fat: 15.1g Cholesterol: 74mg Sodium: 523mg Total Carbs: 15g Dietary Fiber: 3.9g Protein: 25.3g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving in place of:4 peoples

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