This recipe made a great stew (and it is raining here--YES).---but this can also be served on fettuccine --this is very good. You can make half this recipe--but I am giving it to you doubled--the picture is the way I doubled it and the recipe is doubled except for the red pepper--I did not double that!! This would also be good served with a special kind of grill cheese sandwich (which would not be low fat!!) . You can use country style white bread, spread a little Dijon mustard on one side, put a slice of white VT. cheddar on top, 3 slices of cooked bacon (turkey bacon is good), and thinly sliced golden delicious apple). Top with bread and grill it--cheese side first.
Chicken Primavera (from an American Heart Association Low-salt cookbook)
2 tsp of olive oil
2 medium zucchini, chopped (about 2 cups)
2 medium yellow summer squash, chopped (about 2 cups)
1 Large red onion, chopped (about 1 cup)
1 cup or more or sliced fresh mushrooms (more)
4 medium cloves garlic, minced (or 2 tsp bottled minced garlic--fresh is better)
2 14.5 cans no salt added diced tomatoes, undrained
1 cup chicken broth --low salt or homemade
2 tsp dried oregano crumbled
1/4 tsp or more black pepper
1/2 tsp crushed red pepper
4 cups cooked cubed chicken (I just used one whole 3-4 pound chicken that I cooked ahead)
1 and 1/2 cup frozen peas
fettuccine (as much as you want--or none if serving as soup)
Heat a large pot over med heat. Add oil and swirl to coat bottom. Cook zucchini, yellow summer squash, onion, mushrooms, and garlic for 3-4 min , or until veg are tender-crisp, stirring occasionally.
Add tomatoes with liquid, add broth, oregano, pepper, and red pepper flakes. Bring to a simmer over med/high heat. Reduce heat to med/low and cook covered (if soup) or uncovered (if serving on fettuccine) for 15-20 min or till flavors are blended, stirring occasionally.
Meanwhile cook fettuccine. Add chicken and peas to soup mix and heat a few minutes until heated through.