Balsamic Chicken & Vegetable Stew
- 1 Tbsp. canola oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 Tbsp. tomato paste
- 1 (14.5 oz.) can reduced sodium chicken broth (2 cups)
- 1 cup water
- 1 (15 oz.) can diced tomatoes
- 1 (15 oz.) can crushed tomatoes
- 2 tsp. dried oregano
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- ¼ tsp. red pepper flakes
- 5 cups assorted vegetables, chopped
- 2 large sweet potatoes (about 1 lb.), peeled and cubed
- ¼ cup balsamic vinegar
- ⅓ cup fresh basil, chopped
- 1 lb. boneless skinless chicken breasts, cooked and shredded
Directions1. Heat oil in a Dutch oven over medium high heat. Sautee onion and garlic for 2-3 minutes, until softened. Add in tomato paste and cook 1 minute. Stir in chicken broth, diced tomatoes, crushed tomatoes and dried seasonings along with chopped vegetables and sweet potatoes. Bring up to a boil, then cover and simmer for 25-30 minutes or until vegetables are tender. 1. Stir the balsamic vinegar, chopped basil and cooked shredded chicken back into the stew. Heat through until chicken is hot and flavors have combined, about 5-10 minutes. Serve immediately.
Try using red bell pepper, green bell pepper, zucchini and summer squash for your assorted vegetables. Serve with a garnish of fresh basil and shavings of parmesan cheese.
Calories 200, Total Fat 3.5g (Saturated 0.5g, Trans 0g), Cholesterol 35mg, Sodium 550mg, Total Carbohydrate 24g (Dietary Fiber 6g, Sugars 11g), Protein 17g, Vitamin A 200%, Vitamin C 100%, Calcium 8%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsWinter Soup Sodium Smart Side Dish Main Dish Gluten Free Fall Dairy Free