Recipe: One Potato, Two Potato Chicken Stew

ONE POTATO, TWO POTATO CHICKEN STEW

2 1/4 cups low-sodium nonfat chicken broth
2 skinless boneless chicken breast tenderloins, about 4 ounces each, chopped
2 medium onions, sliced
4 scallions, sliced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
4 medium stalks celery, sliced
2 medium tomatoes, chopped
1 cup diced potato
1 cup diced sweet potato
1/2 teaspoon dried oregano
2 bay leaves
1/2 teaspoon ground black pepper
1/4 cup chopped fresh parsley

Heat 1/4 cup broth in a large saucepan. Add chicken and saut until no longer pink, about 8 minutes.

Add onions, scallions, garlic, jalape o pepper, and celery, and saut until onion begins to soften, about 4 more minutes.

Stir in remaining broth, tomatoes, potato, sweet potato, oregano, bay leaves, and black pepper. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through and vegetables are just tender, about 18 minutes.

Remove bay leaves and serve topped with parsley.

Yield: 7 servings

Calories Per Serving: 145, Fat: 1 g, Cholesterol: 30 mg, Protein: 12 g, Carbohydrates: 23 g, Dietary Fiber: 3 g, Sodium: 159 mg

From the Hardcover edition.
Excerpted from 500 (Practically) Fat-Free One-Pot Recipes by Sarah Schlesinger
Excerpted by permission of Villard, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.