summer squash stew (what was in my fridge on Monday)
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 96.2
- Total Fat: 1.0 g
- Cholesterol: 34.5 mg
- Sodium: 50.4 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.4 g
- Protein: 14.8 g
View full nutritional breakdown of summer squash stew (what was in my fridge on Monday) calories by ingredient
Introduction
I wanted to cook a chicken breast and some of the garden vegetables my parents gave me in a way that could stand alone or be served with pasta. I wanted to cook a chicken breast and some of the garden vegetables my parents gave me in a way that could stand alone or be served with pasta.Number of Servings: 4
Ingredients
-
1 chicken breast, boneless, no skin
1 cup summer squash, coarsely chopped
1/2 cup bell pepper, sliced
1 large tomato, cut into wedges with skin on
1 cup water
balsamic vinegar to taste (4 tbsp.?)
basil, oregano, garlic, black pepper all to taste (I just sprinkled these in and did not measure exactly.)
Directions
Sorry for the inexact measurements. I was just using what was in my fridge, but it turned out to be very tasty!
Cut raw chicken into chunks. Spray pan with non-fat cooking spray and add some of the water. Add chicken to warm pan and brown, seasoning with some of the vinegar and spices. When chicken is brown, add vegetables, remaining water, and remaining spices and vinegar.
Makes 4 servings. Can be served as a stew, alone, or on a bed of pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user ILOVEMYGOLDFISH.
Cut raw chicken into chunks. Spray pan with non-fat cooking spray and add some of the water. Add chicken to warm pan and brown, seasoning with some of the vinegar and spices. When chicken is brown, add vegetables, remaining water, and remaining spices and vinegar.
Makes 4 servings. Can be served as a stew, alone, or on a bed of pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user ILOVEMYGOLDFISH.