Simple to prepare with on-hand ingredients is just what mom needs on a busy weeknight. This quick-to-cook chicken stew is just that; cooked bacon adds a smoky, rich flavor while on-hand veggies give texture to round out the stew.
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
4 slices OSCAR MAYER Bacon, chopped
1 onion, chopped
1 carrot, peeled, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
2 tsp. chili powder
1 Tbsp. flour
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup cut-up fresh green beans (1 inch lengths)
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Cook and stir chicken and bacon in large saucepan on medium-high heat 5 min. or until chicken is no longer pink and bacon is crisp.
Add onions, carrots, tomatoes and chili powder; stir. Cook 5 min. Add flour; mix well. Gradually stir in broth; bring to boil.
Stir in beans; simmer on low heat 10 min. or until chicken is done and mixture is heated through, stirring frequently. Serve topped with cheese.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
This is a great way to use leftover black, red or pinto beans. Just add to the chili with the green beans.
Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream, and chopped fresh cilantro, green onions and/or jalapeño peppers.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.