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Name: Chicken Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1
Cuisine: American
Ingredients: 2 ribs Celery chopped; 1 c peas Cooked; 1 20-oz can kidney beans; 1 Onion sliced; 4 Boneless chicken breasts; 1 ts Garlic minced; 1/2 ts White pepper; 3 Carrots sliced; 1/8 c Fat free chicken broth; 1 c Fat-free chicken broth

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INGREDIENTS

2 ribs Celery ; chopped
1 c peas ; Cooked
1 20-oz can kidney beans
1 Onion ; sliced
4 Boneless chicken breasts
1 ts Garlic ; minced
1/2 ts White pepper
3 Carrots ; sliced
1/8 c Fat free chicken broth
1 c Fat-free chicken broth

Servings

INSTRUCTIONS

9% Fat 1. Preheat oven to 350? F. 2. Cut chicken into 1" stripes. 3. In large nonstick baking dish, combine chicken, garlic, onion, carrots, celery, broth and pepper. 4. Bake for 1 hour. Remove from oven. Add peas and beans to stew. 5. In blender, combine broth and flour; mix on high for one minute. Pour flour mixture into chicken mixture and stir. 6. Cover and cook for 15 minutes longer. Serve hot. Makes 4 servings; Per serving: 371 Calories; 3.6 Fat Grams Posted to recipelu-digest Volume 01 Number 468 by Kara9718 on Jan 6, 1998

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Nutrition

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Serving Size: 1 Serving (2355g)
Recipe Makes: 1

Calories: 1874
Calories from Fat: 156 (8%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 5g
Cholesterol 547.5mg		168 %
Sodium 3503.6mg		121 %
Potassium 5373.1mg		141 %
Total Carbohydrate 150.8g		44 %
	Dietary Fiber 38g	152 %
	Sugars, other 112.8g
Protein 268g		383 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1874

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