CHICKEN AND VEGETABLE STEW

Chicken and Vegetable Stew image

Provided by My Food and Family

Time 40m

Yield Makes 8 servings, 1 cup stew and 5 crackers each.

Number Of Ingredients 10

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Ingredients

1 lb. boneless skinless chicken thighs, cut into 1-1/2-inch pieces
2 Tbsp. flour
1 Tbsp. oil
1 medium onion, finely chopped (about 1 cup)
1 large carrot, finely chopped (about 1 cup)
2 cans (14-1/2 oz. each) no-salt-added stewed tomatoes, undrained
2 medium zucchini, chopped
1 can (14 oz.) artichoke hearts, drained, quartered
1/2 cup sliced black olives
saltine crackers

Steps:

Coat chicken with flour; set aside. Heat oil in large saucepan or Dutch oven on medium-high heat. Add chicken, onions and carrots; cook and stir 10 min. or until chicken is evenly browned and vegetables are tender.
Add tomatoes with their liquid, the zucchini and artichokes; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. Stir in olives.
Serve with crackers.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g