Chicken Zucchini Stew

  • Yield: 4 servings


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