Mama's Chicken Stew
Contributed by Diane S.
from Cooking Light newsletter

1 pound skinned, boned chicken breasts, cut into bite-size pieces
1 pound skinned, boned chicken thighs, cut into bite-size pieces
2 cups water
1 cup frozen small whole onions
1 cup (1/2-inch) sliced celery
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 (14 1/4-ounce) can fat-free chicken broth
2 cups halved mushrooms
1 (6-ounce) can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas

Combine first 14 ingredients in a large electric slow cooker. Cover
with lid, and cook on high-heat setting for 4 hours or until carrot is
tender. Combine water and cornstarch in a small bowl, stirring with a
whisk until blended. Add cornstarch mixture and peas to slow
cooker; stir well. Cover and cook on high-heat setting an additional
30 minutes. Yield: 8 servings (serving size: 1-1/2 cups).

CALORIES 257 (12% from fat); PROTEIN 30.8g; FAT 3.5g (sat 0.8g, mono
1g, poly 0.9g); CARB 25.1g; FIBER 2.8g; CHOL 78mg; IRON 3.2mg; SODIUM
359mg; CALC 83mg

September 98 Recipes