Soup

Chicken and Vegetable Stew is for Soup.

Chicken and Vegetable Stew takes 25 minutes to prepare.

Chicken and Vegetable Stew takes 25 minutes to cook.

Chicken and Vegetable Stew makes 6 servings.

The ingredients for Chicken and Vegetable Stew are:

1 1b boneless, skinless chicken breast
2 Tbsp whole wheat flour
1 tsp ground black pepper
1/2 tsp dried parsley
1/4 tsp thyme
1 Tbsp extra virgin olive oil
2-3 cloves garlic, minced
1 medium onion, chopped
1 stalk celery, diced
1 cup low-sodium chicken broth
1/2 cup pineapple juice
1 cup carrots, chopped
1 12oz can white beans, drained and rinsed
1 parsnip, cubed
2 bay leaves

Here is how you make Chicken and Vegetable Stew:

1. Cut chicken into bite size cubes. In a bowl, combine floiur, pepper, parsley and thym; then dredge chicken cubes in mixture2. Heat oil in large pot on medium high. Add garlic, onion, celery and chicken cubes and quicly saute ingredients for 4 to 5 minutes. 3. Turn heat down to medium and pour in broth and pineapple juice. Toss in carrots, beans, parship and bay leaves and sti to combine.4. Cover and simmer on medium high until carrots and parsnips are soft, about 20 minutes. Uncover and cook for 5 minutes.5. Remove bay leaves and serve.Store in refrigerator, covered, for 3 to 4 days or in the freezer for 2 to 3 months.Number of Servings: 6Recipe submitted by SparkPeople user TEACHERGIRL09.

The nutritional information for Chicken and Vegetable Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 216.0

• Total Fat: 3.7 g
• Cholesterol: 43.8 mg
• Sodium: 271.0 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 5.5 g
• Protein: 22.9 g

The dietary needs meet for Chicken and Vegetable Stew is Low Fat