Balsamic Chicken & Vegetable Stew

Name: Balsamic Chicken & Vegetable Stew
Yield: 8 servings
Ingredients: 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

With a rainbow-colored array of fresh vegetables included in this Balsamic Chicken & Vegetable Stew, it’s high in fiber and a great source of lots of other nutrients. Sweet balsamic vinegar and aromatic fresh basil are added at the end of cooking, which really make the dish pop!

Calories: 200per serving
Servings: 8people

Ingredients

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

Instructions

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.
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.

Notes from the Kitchen

Chef's tip
Chef's Tip
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.

Nutrition

Per Serving: Calories 200 Total Fat 3.5g Cholesterol 35mg Sodium 550mg Total Carbohydrate 24g Dietary Fiber 6g Protein 17g Calcium 8% Iron 15%

Nutritional values are an approximation. Actual values may vary.

Balsamic Chicken & Vegetable Stew

With a rainbow-colored array of fresh vegetables included in this Balsamic Chicken & Vegetable Stew, it’s high in fiber and a great source of lots of other nutrients. Sweet balsamic vinegar and aromatic fresh basil are added at the end of cooking, which really make the dish pop!

Calories: 200per serving
Servings: 8people

Ingredients

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

Instructions

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.
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.

Notes from the Kitchen

Chef's tip
Chef's Tip
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.

Nutrition

Per Serving: Calories 200 Total Fat 3.5g Cholesterol 35mg Sodium 550mg Total Carbohydrate 24g Dietary Fiber 6g Protein 17g Calcium 8% Iron 15%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Balsamic Chicken & Vegetable Stew

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Nutrition

Balsamic Chicken & Vegetable Stew

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Nutrition