Roasted Red Pepper Chicken Stew
Serve with crusty French bread.

Yield: 4 servings (serving size: 1 1/2 cups)

2 teaspoons olive oil
1 cup finely chopped onion
3/4 pound boneless, skinless chicken breast, cut into bite-sized pieces
3 cups chopped zucchini
1 cup finely chopped carrot
1/3 cup canned chopped green chiles, drained
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 - 15.5 ounce can great northern beans, drained
1 - 14.5 ounce can less-sodium chicken broth
1 cup chopped roasted bell peppers, canned in water
4 teaspoons chopped fresh cilantro

Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion
and chicken; sauté 5 minutes or until lightly browned. Add zucchini and
next 9 ingredients (zucchini through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add bell peppers, and cook, uncovered, 10 minutes, stirring occasionally. Sprinkle with cilantro before serving.

Per Serving: 320 Calories; 4g Fat (11.6% calories from fat); 1g Saturated Fat; 35g Protein; 37g Carbohydrate; 9g Dietary Fiber; 49mg Cholesterol; 896mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.

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