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Chicken, Sweet Potato, and Mushroom Stew


"I came up with this recipe because, like many of us, I try to cook healthy. I substituted red meat for chicken breast and regular potatoes for sweet potatoes. It came out so much better and more moist than I could ever imagine. I want to share it and see what people think about it."
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1 h 5 m servings 570 cals
Original recipe yields 4 servings

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  1. Heat olive oil in a 5-quart pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrots; cook and stir until softened, 3 to 4 minutes. Stir in mushrooms; cook until browned, 4 to 5 minutes.
  2. Stir chicken breast into the pot; cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans; cook until heated through, about 3 minutes.

Nutrition Facts

Per Serving: 570 calories; 12 g fat; 98.1 g carbohydrates; 20.2 g protein; 18 mg cholesterol; 1222 mg sodium. Full nutrition

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This is a good base for the stew. The changes I made were based on what was home and personal taste. I used 3 sweet potatoes and it seemed like not enough chicken. Next time I will make 2 chicke...