Dinner

Chicken and Vegetable Stew Italiano is for Dinner.

Chicken and Vegetable Stew Italiano takes 10 minutes to prepare.

Chicken and Vegetable Stew Italiano takes 20 minutes to cook.

Chicken and Vegetable Stew Italiano makes 6 servings.

The ingredients for Chicken and Vegetable Stew Italiano are:

3 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds boneless chicken breasts cut into 3/4" cubes
2 tablespoons olive oil, divided
1 cup onion chopped (1/2 medium)
1 cup celery diced (2 stalks )
1 tablespoon chopped garlic
2 cups zucchini, halved lengthwise and cut into 1/2 " slices
1 cup diced, canned tomatoes, (fresh can be used but won't have the juice)
1 (14 1/2 oz) can reduced sodium chicken broth
1 tablespoon fresh basil, torn
2 teaspoons fresh oregano, chopped
salt and pepper to taste

Here is how you make Chicken and Vegetable Stew Italiano:

1. Combine flour, salt and pepper in a plastic bag. Add chicken pieces and shake to coat. Set aside.2. Heat 1 tablespoon oil in a large saucepot or Dutch oven over medium high heat. Add onion and celery. Saute for 5 minutes, until vegetables are softened. Add garlic and saute for another 30 seconds. Transfer vegetables to a bowl and set aside.3. Wipe down pot. Heat remaining oil over medium-high heat. Saute chicken on all sides, until golden brown, about 5 minutes. 4. Return sauteed vegetables to pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until chicken is tender. Stir in basil and oregano, season with salt and pepper, and serve.** I serve over egg noodles or rice to stretch out the meal (nutritiion not calculated).

The nutritional information for Chicken and Vegetable Stew Italiano is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 214.7

• Total Fat: 6.2 g
• Cholesterol: 67.0 mg
• Sodium: 589.7 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 2.3 g
• Protein: 28.1 g

The dietary needs meet for Chicken and Vegetable Stew Italiano is Low Carb