Chicken Zucchini Stew

  • Yield 4 servings


1 -- broiler-fryer chicken, cooked, boned, skinned, broken into pieces
1 can n (16 ounces) tomatoes
1 cup chicken broth
1 whole green pepper, coarsely chopped
2 cloves garlic, split
4 small zucchini squash, cut in 1/4-inch slices
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon basil


Drain liquid from tomatoes and pour into large saucepan; chop tomatoes into quarters and reserve for later.  To liquid in saucepan, add chicken broth, green pepper and garlic.  Place over high heat and bring to a boil.  Reduce heat to medium and cook 10 minutes.  Add reserved chopped tomatoes, zucchini, pepper, salt and basil; simmer until zucchini is tender, about 10 minutes.  Reduce heat to low, add chicken and cook 5 minutes more.  Serve in shallow bowls.



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