I Got Stew, Babe

Recipe By : Crazy Plates by Janet & Greta Podleski

6 Points Per Serving

4 c unpeeled -- cubed red potatoes

2 c whole baby carrots

1 c chopped red onions

2 tbsps balsamic vinegar

1 tbsp olive oil

1 clove garlic -- minced

1 1/2 tsps dried thyme

1 1/2 tsps dried rosemary

1 tsp dried tarragon

1/2 tsp salt and black pepper

1 c sliced green beans

1/2 c dry white wine

6 boned and skinned chicken breast halves -- cut in

1" cubes

3 c fat-free chicken broth

3 tablespoon all-purpose flour

Spray a large roasting pan with non-stick spray. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 teaspoon thyme, 1 teaspoon rosemary, tarragon, salt, and pepper. Mix well. Roast, uncovered, at 425º for 30 minutes. Stir once, halfway through cooking time. Add green beans and roast for 10 more minutes. Meanwhile, pour wine into a large saucepan. Add remaining 1/2 teaspoon thyme and 1/2 teaspoon rosemary. Bring to a boil. Add chicken pieces and reduce heat to medium-high. Cook, uncovered, until chicken is cooked through, about 12 minutes. Add roasted vegetables to chicken and wine. Stir in 2 1/2 cups of broth. In a small bowl, combine flour with remaining 1/2 cup broth and stir until lump free. Add flour mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot.

Servings 6

Source: http://lowfatcooking.about.com/food/lowfatcooking/library/recipes/blcicstew.htm

Per serving: 159 Calories; 4g Fat (22% calories from fat); 26g Protein; 5g Carbohydrate; 51mg Cholesterol; 320mg Sodium

Bon Appetit,

Shared by: Betsy B Derry, NH