Creamy Sweet potato and turnip chicken stew

Creamy Sweet potato and turnip chicken stew
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Creamy Sweet potato and turnip chicken stew calories by ingredient


Introduction

A delicious, creamy, sweet chicken stew A delicious, creamy, sweet chicken stew
Number of Servings: 6

Ingredients

    454.0 grams Chicken Breast (cooked), no skin, roasted
    2.0 cup, chopped Carrots, raw
    3.0 cup, cubes Turnips
    3.0 cup, cubes Sweet potato
    1.0 cup Peas, frozen
    1250.0 mL Chicken Broth
    2.0 tbsp Argo Cornstarch
    0.25 cup (8 fl oz) Water, tap
    1.0 stalk, large (11"-12" long) Celery, raw
    1.0 tbsp Extra Virgin Olive Oil
    4.0 clove Garlic
    1.0 cup, chopped Onions, raw

Directions

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.