This stew is nice for lunch before or after a hike. To speed preparation, chop the onion and zucchini the night before.
1 teaspoon olive oil
1 cup chopped onion
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
3 cups chopped zucchini
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 pound ground chicken
4 cups fat-free, less-sodium chicken broth
1/4 cup dry white wine
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 (14.5-ounce) cans diced tomatoes, rinsed and drained
1 bay leaf
3/4 cup (3 ounces) grated Parmesan cheese
How to Make It
Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes. Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.
Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf. Sprinkle with cheese.
Easy and yummy. I followed the recipe exactly as written. Served it with crusty bread and a glass of white wine (couldn't let a good bottle of white wine go to waste!! Even though I'm more of a red fan). I will make this one again.
I would make this again. I cut recipe in half but doubled chicken and omitted chickpeas. Used all the same herbs. I didn't chop fresh rosemary because I wanted to remove it at the end. I used a 2-inch sprig, instead. My husband walked in and said "it smells like a restaurant in here."
I served this over rice for 2 people with no leftovers.
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