Chicken and Mushroom Stew

By Tonya_Speed

NUTRITION per serving: 238 Calories; 7g Fat; 30g Protein; 16g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 110mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 3 Vegetable; 1 Fat. Points: 5

Ingredients

• 1 1/2 pounds boneless skinless chicken breast halves
• 2 tablespoons canola oil, divided
• 8 ounces fresh mushrooms, sliced
• 1 medium onion, diced
• 3 cups diced zucchini
• 1 cup diced green bell pepper
• 4 cloves garlic, pressed
• 3 medium tomatoes, diced
• 1 (6-oz.) can no salt added tomato paste
• 3/4 cup water
• 2 tsp dried thyme
• 2 tsp oregano
• 2 tsp marjoram
• 2 tsp basil

Details

Adapted from SavingDinner.com

Preparation

Step 1

Cut chicken into 1-inch cubes. Heat 1 tablespoon of oil in a large skillet; add chicken cubes and brown evenly on all sides; transfer to a slow cooker. To the same skillet, add remaining oil and saute mushrooms, onion, zucchini, bell pepper and garlic until tender-crisp; add to slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on LOW for 4 hours or until vegetables are tender.

SERVING SUGGESTION: Serve over whole wheat pasta of your choice. Add a big salad tossed with Easy Balsamic Vinaigrette.