Chicken and Double Mushroom Stew

By bakers_delight85

Ingredients

• 2 tsp. olive oil
• 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch pieces
• 2 cups fat-free, low-sodium chicken broth
• 2 cups fat-free, low-sodium beef broth
• 1/2 cup dry red wine or fat-free, low-sodium chicken broth
• 6 ounces mini portobello mushrooms, stems trimmed, halved or 2 large portobello mushrooms, stems removed, caps cut into 1-inch cubes
• 8 dried shiitake mushrooms, cut into bite-size pieces, or 8 fresh shiitake mushrooms, stems discarded, caps quartered
• 8 dry-packed sun-dried tomato halves, quartered
• 8 medium garlic cloves
• 2 Tbsp. imitation bacon bits
• 2 tsp. salt-free all-purpose or onion seasoning blend
• 1 1/2 cups dried whole-wheat spiral noodles, such as rotini

Details

Servings 4

Preparation

Step 1

Heat a Dutch oven over medium-high heat. Pour the oil into the Dutch oven and swirl to coat the bottom. Cook the chicken for 3 to 4 minutes, or until golden brown, stirring occasionally.
Stir in the remaining ingredients except the noodles. Bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, covered, for 30 minutes, or until the chicken is no longer pink in the center and the mushrooms are tender (no stirring needed). Increase the heat to medium-high and bring the mixture to a boil. Stir in the noodles. Boil, uncovered, for 10 minutes, or until the noodles are tender, stirring occasionally.
Per serving: 349 calories, 5g fat, 66mg cholesterol, 190mg sodium, 36g carb, 5g fiber, 38g protein