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Garden Stew with Chicken and Couscous Recipe

Garden Stew with Chicken and Couscous Recipe

8 servings



8 boneless, skinless chicken breast halves

2 medium onions, chopped

4 ounces each: sliced shiitake, cremini mushrooms

1 small jalapeno chili, finely chopped

1 tablespoon flour

2 cups each: reduced-sodium fat-free chicken broth, chopped tomatoes

1 1/2 cups each: cubed turnips or parsnips, sliced zucchini, baby carrots

1 bay leaf

1/2 cup loosely packed cilantro leaves

Salt and pepper, to taste

4 cups cooked couscous, warm


Saute chicken over medium heat in lightly greased large skillet until browned, about 5 minutes on each side, remove from skillet. Add onions, mushrooms, and jalapeno chili to skillet, saute until browned, about 5 minutes. Stir in flour, cook 1 minute. Return chicken to skillet, add broth, tomatoes, turnips, zucchini, carrots, and bay leaf. Heat to boiling, reduce heat and simmer, covered, until vegetables are tender and chicken cooked, about 15 minutes. Stir in cilantro, discard bay leaf and season to taste with salt and pepper. Serve with couscous.

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