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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 214.7
  • Total Fat: 6.2 g
  • Cholesterol: 67.0 mg
  • Sodium: 589.7 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 28.1 g

View full nutritional breakdown of Chicken and Vegetable Stew Italiano calories by ingredient
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Chicken and Vegetable Stew Italiano

Submitted by: RICCILYNN

Introduction

This is one of my favorite dinners to make because it takes all of 30 minutes from start to stop and yet it tastes like it's taken all day! I've made it with pork also and is just as good that way! This is especially good for late summer/early fall when you are trying to figure out just what to do with all that zucchini in the garden! This is one of my favorite dinners to make because it takes all of 30 minutes from start to stop and yet it tastes like it's taken all day! I've made it with pork also and is just as good that way! This is especially good for late summer/early fall when you are trying to figure out just what to do with all that zucchini in the garden!
Number of Servings: 6

Ingredients

    3 Tablespoons flour
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 1/2 pounds boneless chicken breasts cut into 3/4" cubes
    2 tablespoons olive oil, divided
    1 cup onion chopped (1/2 medium)
    1 cup celery diced (2 stalks )
    1 tablespoon chopped garlic
    2 cups zucchini, halved lengthwise and cut into 1/2 " slices
    1 cup diced, canned tomatoes, (fresh can be used but won't have the juice)
    1 (14 1/2 oz) can reduced sodium chicken broth
    1 tablespoon fresh basil, torn
    2 teaspoons fresh oregano, chopped
    salt and pepper to taste

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Directions

1. Combine flour, salt and pepper in a plastic bag. Add chicken pieces and shake to coat. Set aside.
2. Heat 1 tablespoon oil in a large saucepot or Dutch oven over medium high heat. Add onion and celery. Saute for 5 minutes, until vegetables are softened. Add garlic and saute for another 30 seconds. Transfer vegetables to a bowl and set aside.
3. Wipe down pot. Heat remaining oil over medium-high heat. Saute chicken on all sides, until golden brown, about 5 minutes.
4. Return sauteed vegetables to pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until chicken is tender. Stir in basil and oregano, season with salt and pepper, and serve.

** I serve over egg noodles or rice to stretch out the meal (nutritiion not calculated).






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