Tomatoey Chicken Stew
Recipe: #1024
October 21, 2011
Categories: Beans, Chicken, Mushrooms, Sunday Dinner, Low Fat, Chicken Dinner, more
"This was created because I was having a bad day, and cooking is one of the ways I get myself out of it. Easily made with things most everyone has on-hand, warm and comforting on a cold day...and diabetic-friendly."
Ingredients
Nutritional
- Serving Size: 1 (361.8 g)
- Calories 203.5
- Total Fat - 4.9 g
- Saturated Fat - 0.8 g
- Cholesterol - 158.8 mg
- Sodium - 856.5 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 5.5 g
- Sugars - 9.1 g
- Protein - 23.1 g
- Calcium - 131.8 mg
- Iron - 3.3 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a Dutch oven; add chicken and onion and cook until chicken is just pink in the middle, about 5 minutes.
Step 2
Add mushrooms and seasonings to pan and cook until they are tender, about 5 minutes.
Step 3
Add rest of ingredients to pan, stir to combine well, and simmer, stirring occasionally, until heated through, about 20 minutes.
Tips
No special items needed.