Publisher Photo
Publisher Photo
"My husband enjoys preparing this satisfying stew because it's so easy to make," relates Jo Calizzi, Vandergrift, Pennsylvania. "With warm Italian bread, it's a winner on a cold day."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cubed
  • 4 medium potatoes, peeled and cut into 1/4-inch cubes
  • 1 medium sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 1 to 2 tablespoons olive oil
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1-3/4 cups frozen cut green beans
  • 1 teaspoon dried basil
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • Pepper to taste

Directions

In a large skillet, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through. Yield: 4 servings.
Originally published as Italian Chicken Stew in Quick Cooking January/February 2003, p35

Nutritional Facts

1-1/2 cups: 475 calories, 13g fat (3g saturated fat), 63mg cholesterol, 995mg sodium, 62g carbohydrate (0 sugars, 11g fiber), 31g protein. Diabetic Exchanges: 4 starch, 3 lean meat, 1 fat.

  • 1 pound boneless skinless chicken breasts, cubed
  • 4 medium potatoes, peeled and cut into 1/4-inch cubes
  • 1 medium sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 1 to 2 tablespoons olive oil
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1-3/4 cups frozen cut green beans
  • 1 teaspoon dried basil
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • Pepper to taste
  1. In a large skillet, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through. Yield: 4 servings.
Originally published as Italian Chicken Stew in Quick Cooking January/February 2003, p35

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