Chicken And Zucchini Stew - cooking recipe

Ingredients

1 (18 oz.) can tomatoes, chopped
1 c. low-fat, low-sodium chicken broth
1 small green pepper, chopped
2 cloves garlic, minced
2 medium zucchini, coarsely chopped
fresh salt and pepper to taste
2 tsp. minced fresh basil
1 1/2 boneless, skinless chicken breasts, cooked and cubed

Preparation

Drain the liquid from the tomatoes into a saucepan. Chop the tomatoes and set aside. Add the broth, green pepper and garlic to the tomato liquid. Bring to a boil; reduce heat to medium and cook for 10 minutes. Add reserved tomatoes, zucchini, pepper, salt and basil. Simmer until zucchini is tender, about 10 minutes. Reduce heat to low and add the chicken. Cook for 5 minutes. Makes 6 servings. Serving size 3 to 4 ounces chicken.