CHICKEN ZUCCHINI STEW (10 PTS)

Recipe Ingredients

3 lbs	1362g / 48oz	Cooked broiler-fryer (up to 4 pounds) - boned and skinned
16 oz	454g	Tomatoes (canned)
1		Chicken broth
1		Green bell pepper - coarsley chopped
2		Garlic - split
4		Zucchini - cut in 1/4 slices (small)
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Dried basil

Recipe Instructions

Break chicken into pieces. Drain liquid from tomatoes and pour into

large saucepan; chop tomatoes into quarters and reserve for later. To

liquid in saucepan, add chicken broth, green pepper and garlic. Place

over high heat and bring to a boil. Reduce heat to medium and cook 10

minutes. Add reserved chopped tomatoes, zucchini, pepper, salt and

basil; simmer until zucchini is tender, about 10 minutes. Reduce heat

to low, add chicken and cook 5 minutes more. Serve in shallow bowls.

Nutrition (per serving): 445 calories

Saturated fat 3 g Total Fat 11 g (23% of calories) Protein 76 g

(68% of calories) Carbohydrates 10 g (9% of calories)

Cholesterol 238 mg Sodium 787 mg Fiber 1 g Iron 4 mg

Vitamin A 1359 IU Vitamin C 63 mg Alcohol 0 g

Source:
The National Chicken Cooking Contest Date Published: 11/19/92 - converted from Microcookbook - 12/94

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