Chicken Kale Stew

2 Boneless, Skinless Chicken Breasts
1.5 cup Imagine Organic Veggie or Chicken Broth
2-3 Red Ripe Tomatoes
2 cups Chopped Kale
6 oz (3/4 c) Greek God's Plain Yogurt
3.5 Tbsp Goat Cheese
1 purple onion, small-medium sized (or to taste)
2 Tbsp Fresh Basil
2 Tbsp chopped Jalapeno Peppers
1 Tbsp Cider Vinegar
2 Tbsp Corn Starch
Garlic Powder and Cayenne Pepper to taste

Chop all vegetables to desired thickness (no more than 1-inch chunks). Set aside. Chop the chicken into 1 inch pieces and braise it in a very large pan, using the vegetable broth and vinegar (medium/high heat) with the garlic powder and cayenne pepper, uncovered, until mostly cooked. Stir so it doesn't burn. Add peppers, onions and tomatoes, and cover pan for 2-3 minutes on low heat. Stir in yogurt and goat cheese and corn starch. Add kale and Basil. Cover for 2-3 minutes and allow kale to wilt. Uncover pan and allow the broth to reduce to desired thickness. If you think there's too much liquid in this recipe, reduce the amount of chicken broth. It can turn out soup-y with too much broth (although even that tastes good!

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GALYNNLEA.