Chicken and Green Bean Stew
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 618618 cal |
| pro | 37 g37g pro |
| total fat | 17 g17g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 80 g80g carb |
| fibre | 9 g9g fibre |
| chol | 176 mg176mg chol |
| sodium | 740 mg740mg sodium |
| % RDI: | - |
| calcium | 1313 calcium |
| iron | 4040 iron |
| vit A | 1111 vit A |
| vit C | 6363 vit C |
| folate | 3030 folate |
Ingredients
- 8 boneless skinless chicken thighs , (1 lb/500 g total)8 boneless skinless chicken thighs, (1 lb/500 g total)
- 2 tbsp all-purpose flour 2 tbsp all-purpose flour
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 1 onion , chopped1 onion, chopped
- 3 minced cloves of garlic 3 minced cloves of garlic
- 1 tsp dried oregano 1 tsp dried oregano
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1 can (28 oz/796 ml) stewed tomatoes 1 can (28 oz/796 ml) stewed tomatoes
- 1/2 cup sodium-reduced chicken stock 1/2 cup sodium-reduced chicken stock
- 2 cups green beans , trimmed and halved2 cups green beans, trimmed and halved
- 2 tbsp minced fresh parsley 2 tbsp minced fresh parsley
- 1 tbsp balsamic vinegar 1 tbsp balsamic vinegar
- 12 oz medium curly egg noodles , cooked12 oz medium curly egg noodles, cooked
Preparation
Add remaining oil to pan; saut?nion, garlic, oregano, salt and pepper over medium-high heat until onion is softened, about 4 minutes.
Add tomatoes and chicken stock; bring to boil, stirring and scraping up any browned bits. Return chicken to pan. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 12 minutes.
Add green beans; cook, uncovered, over medium-high heat until tender-crisp and sauce is thickened, about 10 minutes. Stir in parsley and vinegar. Serve with noodles.
Source : Canadian Living Magazine: November 2007
- Keywords : Stew; Green beans; Chicken; Tomatoes; Noodles;







