Low Fat Chicken And Root Vegetable Stew

A hearty yet low fat fall and winter stew made with skinless, boneless chicken breasts and root vegetables, simmered in a fat-free broth and tomato sauce.

2 tsp olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 small rutabaga, chopped (about 1 cup)
2 medium carrots, chopped
1 small turnip, chopped (about 1 cup)
1 medium onion, chopped
2 cloves garlic, crushed
1 cup fat-free, reduced sodium chicken broth
1 cup no-salt-added tomato sauce
1 tsp thyme
1 tsp oregano
Freshly ground black pepper

  1. Heat oil on medium heat in a large Dutch oven. Add chicken breast pieces and cook until no longer pink.
  2. Add chopped root vegetables and garlic, and stir, cooking for 2 minutes. Add chicken broth, tomato sauce, herbs and black pepper.
  3. Simmer for 20 minutes or until vegetables are tender. Serve with whole grain rice or crusty bread.

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