Print Options
Chicken and Vegetable Stew
Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 package (16 ounces) frozen vegetables for stew
- 1 jar (12 ounces) chicken gravy
- 1/2 teaspoon dried thyme
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon pepper
Directions
- 1. In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary.
- 2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts
1 cup: 240 calories, 6g fat (1g saturated fat), 70mg cholesterol, 574mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
© 2024 RDA Enthusiast Brands, LLC
