Recipe: Chicken Zucchini Stew

CHICKEN ZUCCHINI STEW

1 broiler-fryer chicken, cooked, boned, skinned, broken into pieces
1 can (16 ounces) tomatoes
1 cup chicken broth
1 green pepper, coarsely chopped
2 cloves garlic, split
4 small zucchini squash, cut in 1/4-inch slices (about 2-1/4 cups)
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon basil

Drain liquid from tomatoes and pour into large saucepan; chop tomatoes into quarters and reserve for later. To liquid in saucepan, add chicken broth, green pepper and garlic. Place over high heat and bring to a boil. Reduce heat to medium and cook 10 minutes. Add reserved chopped tomatoes, zucchini, pepper, salt and basil; simmer until zucchini is tender, about 10 minutes. Reduce heat to low, add chicken and cook 5 minutes more. Serve in shallow bowls.

Serves 4.
Source: National Chicken Council