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Chicken Ratatouille Stew

Prep time 15 mins
Cook time 30 mins
Yield 8 (1-cup) servings.

Ingredients

  • 1 (1 1/2-pound) deli-roasted chicken
  • 6 cups peeled, cubed eggplant (about 1 medium)
  • 1 1/4 cups sliced zucchini (about 1 small)
  • 1 cup frozen chopped green pepper
  • 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
  • 1 (14 1/4-ounce) can no-salt-added chicken broth
  • 1 teaspoon minced garlic (about 2 cloves)
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried basil

Nutrition Information

  • calories 197
  • caloriesfromfat 29 %
  • fat 6.4 g
  • satfat 1.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 26 g
  • carbohydrate 8 g
  • fiber 1.3 g
  • cholesterol 76 mg
  • iron 0.0 mg
  • sodium 402 mg
  • calcium 0.0 mg

How to Make It

  1. Remove and discard skin from chicken. Remove chicken from bones, and coarsely chop chicken.

  2. Combine chopped chicken, eggplant, and remaining ingredients in a Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook