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Low-Cholesterol Tomato Chicken Stew

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"A hearty mix of vegetables with boneless chicken breast. Low cholesterol. Add dumplings if desired."
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Ingredients

4 h 35 m servings 301
Original recipe yields 8 servings

Directions

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  1. Heat olive oil in a large stew pot over medium heat. Cook and stir chicken until browned on the outside, about 5 minutes.
  2. Add potatoes, onions, green beans, water, tomatoes, rutabaga, tomato sauce, tomato juice, celery, parsley, garlic, bouillon, peppercorns, cloves and bay leaf. Cook over low heat until vegetables are soft, about 4 hours. Check level of liquid and add water as needed.
  3. Season with salt and pepper. Discard peppercorns, cloves, and bay leaf before serving.

Footnotes

  • Cook's Notes:
  • Substitute 2 cans of cut green beans for the fresh ones, if desired.
  • Use fresh rutabaga instead of frozen, if preferred.

Nutrition Facts


Per Serving: 301 calories; 5.1 48 18 29 530 Full nutrition

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