Creamy Sweet potato and turnip chicken stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
454.0 grams Chicken Breast (cooked), no skin, roasted2.0 cup, chopped Carrots, raw3.0 cup, cubes Turnips3.0 cup, cubes Sweet potato1.0 cup Peas, frozen1250.0 mL Chicken Broth2.0 tbsp Argo Cornstarch0.25 cup (8 fl oz) Water, tap1.0 stalk, large (11"-12" long) Celery, raw1.0 tbsp Extra Virgin Olive Oil4.0 clove Garlic1.0 cup, chopped Onions, raw
Saute onion, celery and garlic in 1 tbsp of evoo
Add in diced chicken breast seasoned with salt, pepper, garlic powder and Italian seasoning cook until chicken is no longer pink.
Add in diced carrots, diced white turnips, and diced sweet potato. Sir.
Add in 1250 ml chicken broth, stir, bring to a boil, lower heat, half cover and let simmer stirring occasionally for 1 hour.
After hour add in 1 cup of frozen peas, let cook for 5 minutes.
Meanwhile, mix 2 tbsp of cornstarch with 1/4 cup water and mix well.
Slowly sir into stew mixture until thickened.
(The sweet potato will be broken down into the stew creating a nice, sweet, creamy texture)
Serving Size: Makes 6- 1.5 cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user JEMMSIE.
Serving Size: Makes 6- 1.5 cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user JEMMSIE.
Nutritional Info Amount Per Serving
- Calories: 269.3
- Total Fat: 5.3 g
- Cholesterol: 51.3 mg
- Sodium: 1,004.2 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 6.1 g
- Protein: 21.9 g
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