Quick Chicken Stew
- Number of Servings: 4
Ingredients
1 cup chicken stock8 ounces blsl chicken breast (diced)4 ounces frozen peas4 ounces frozen carrots2 ounces frozen green beans1 can (14 oz) Gravy - mushroom, chicken, or turkey
Boil chicken breast in chicken stock for 10 minutes to cook the chicken through and reduce the stock by half. Add in frozen vegetables, bring back to a boil for 2 more minutes. Stir in gravy and simmer til heated through and reduced to a thick gravy consistency.
Serving Size: Makes (4) 5 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Serving Size: Makes (4) 5 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Nutritional Info Amount Per Serving
- Calories: 190.6
- Total Fat: 5.7 g
- Cholesterol: 39.1 mg
- Sodium: 847.3 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.8 g
- Protein: 18.6 g
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