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Quick Chicken and Vegetable Stew Recipe

Quick Chicken and Vegetable Stew Recipe

8 servings



1 pound chicken tenders, halved crosswise

3/4 cup each: sliced carrots, chopped onion

2 teaspoons minced garlic

1 can navy beans, rinsed, drained

2 cups reduced-sodium fat-free chicken broth, divided

2 cans Italian-style zucchini with mushrooms in tomato sauce

1 can black beans, rinsed, drained

1 cup frozen peas

1 1/2 teaspoons dried Italian seasoning

Salt and pepper, to taste

8 ounces noodles, cooked, warm


Saute chicken, carrots, onion, and garlic in large lightly greased saucepan until chicken is browned, about 8 minutes. Puree navy beans with 1 cup broth in food processor or blender, return to saucepan. Add remaining 1 cup broth, zucchini, black beans, peas, and Italian seasoning, heat to boiling. Reduce heat and simmer, uncovered, until vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Serve over noodles.

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