New pic! Added June 09
Recipe Summary:
Prep: 15 minutes
Cook: 35 Minutes
Makes 4 Servings
Ingredients:
2 medium onions, chopped
1 medium green bell pepper, chopped
1 celery rib, finely chopped
1 cup water
1 (24-oz) jar marinara sauce
1 1/2 pounds boneless, skinless chicken thighs
1 (10-oz) package frozen corn kernels, thawed
1 (10-oz) package frozen lima beans, thawed
Directions:
1. Grease the bottom of a Dutch oven with nonstick cooking spray and heat over medium-high heat until hot. Add the onions, bell pepper, and celery and saute until they start to stick, about 4 minutes. Add 1/2 cup of the water and heat to boiling, stirring. Cover and simmer over medium heat until the vegetables are softened, about 3 minutes.
2. Add the pasta sauce to the pan, rinse out the jar with the remaining 1/2 cup water, and add to the pan. Add the chicken and stir to mix. Heat to boiling over medium-high heat, cover, and simmer over medium heat until the chicken is cooked through, about 15 minutes.
3. Remove the chicken to a cutting board and add the corn and lima beans to the pan. Stir the stew and let simmer for 10 minutes over medium heat to allow the flavors to blend.
4. Pull the chicken into shreds with a fork or your fingers. Stir the meat into the stew and heat through.
Each serving:
608 calories
36g protein
44g carbohydrate
33g total fat
0mg cholesterol
816mg sodium
Recipe Summary:
Prep: 15 minutes
Cook: 35 Minutes
Makes 4 Servings
Ingredients:
2 medium onions, chopped
1 medium green bell pepper, chopped
1 celery rib, finely chopped
1 cup water
1 (24-oz) jar marinara sauce
1 1/2 pounds boneless, skinless chicken thighs
1 (10-oz) package frozen corn kernels, thawed
1 (10-oz) package frozen lima beans, thawed
Directions:
1. Grease the bottom of a Dutch oven with nonstick cooking spray and heat over medium-high heat until hot. Add the onions, bell pepper, and celery and saute until they start to stick, about 4 minutes. Add 1/2 cup of the water and heat to boiling, stirring. Cover and simmer over medium heat until the vegetables are softened, about 3 minutes.
2. Add the pasta sauce to the pan, rinse out the jar with the remaining 1/2 cup water, and add to the pan. Add the chicken and stir to mix. Heat to boiling over medium-high heat, cover, and simmer over medium heat until the chicken is cooked through, about 15 minutes.
3. Remove the chicken to a cutting board and add the corn and lima beans to the pan. Stir the stew and let simmer for 10 minutes over medium heat to allow the flavors to blend.
4. Pull the chicken into shreds with a fork or your fingers. Stir the meat into the stew and heat through.
Each serving:
608 calories
36g protein
44g carbohydrate
33g total fat
0mg cholesterol
816mg sodium
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