Chicken and Vegetable Stew
25 Min(s)
25 Min(s) Prep
This chicken and veggie stew is simple to make. It's only the flavor that's gourmet—thanks to the addition of cream cheese.
What You Need
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5 servings
Original recipe yields 5 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, sliced
10 small carrots (1/2 lb.)
1 cup fat-free reduced-sodium chicken broth
2 leeks, white parts only, sliced
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Let's Make It
1
Heat oil in large saucepan on medium heat. Add chicken and carrots; cook 5 min., stirring frequently.
2
Add broth and cream cheese spread. Bring to boil; cover. Simmer on low heat 10 min. or until chicken is done, adding leeks after 5 min.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with hot cooked long-grain brown rice.
Tip 2
Substitute
Prepare using boneless skinless turkey breast.
Tip 3
Special Extra
Top with 2 Tbsp. chopped green onions.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 270mg
12%
Total Carbohydrates 11g
4%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 22g
44%
Vitamin A
170%
Vitamin C
4%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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