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Calabacita Chicken Stew

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By Pillsbury Kitchens
Updated Jan 7, 2006
Bake-Off® Contest 42, 2006
Linda Brown
Dallas, Texas
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A sassy chicken stew packs a powerful vitamin punch.

Calabacita Chicken Stew

  • Prep Time 50 min
  • Total 50 min
  • Ingredients 11
  • Servings 6
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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 lb uncooked chicken breast tenders (not breaded)
  • 8 to 10 small to medium zucchini (2 1/2 lb), peeled, thinly sliced (8 cups)
  • 1 medium white onion, chopped (1/2 cup)
  • 1 can (15.25 oz) whole kernel corn, undrained
  • 1 can (14.5 oz) diced tomatoes with green pepper and onion, undrained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper, if desired
  • 1/2 cup chopped fresh cilantro

Instructions

  • Step 
    1
    In 5- to 6-quart saucepan or Dutch oven, heat oil over medium heat. Add chicken; cover and cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.
  • Step 
    2
    Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, stirring occasionally, until zucchini is tender.
  • Step 
    3
    Stir in cilantro; cook 3 minutes longer, stirring occasionally.

Nutrition

270 Calories
7g Total Fat
28g Protein
24g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
470mg
20%
Potassium
790mg
23%
Total Carbohydrate
24g
8%
Dietary Fiber
4g
16%
Sugars
9g
Protein
28g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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