Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This stew is nice for lunch before or after a hike. To speed preparation, chop the onion and zucchini the night before.

Recipe by Cooking Light September 2006


Recipe Summary test

10 servings (serving size: 1 cup stew and about 1 tablespoon cheese)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

173 calories; calories from fat 25%; fat 4.8g; saturated fat 1.7g; mono fat 1.1g; poly fat 0.5g; protein 11.4g; carbohydrates 21g; fiber 4.7g; cholesterol 19mg; iron 2mg; sodium 592mg; calcium 130mg.