Meals Matter

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Contributed By: freemondon
Cooking Light online

Ingredients

Cooking spray

1 cup Chopped red bell pepper

3/4 cup Chopped yellow onion

1/2 cup Chopped celery

1 tablespoon Peanut oil

1 tablespoon All-purpose flour

1 pound Skinless, boneless chicken thighs, cut into 1/2-inch pieces

2 cups Fat-free, less-sodium chicken broth

2 tablespoons No-salt-added tomato paste

1 teaspoon Dried thyme

1/2 teaspoon Salt

1/2 teaspoon Hot pepper sauce (such as Tabasco)

1 (10-ounce) package Frozen whole-kernel corn, thawed

1 (10-ounce) package Frozen baby lima beans, thawed

6 (1-ounce) slices Italian bread, toasted

2 Garlic cloves, halved

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper, onion, and celery to pan; cook 5 minutes, stirring occasionally. Add oil to pan. Combine flour and chicken in a medium bowl, tossing to coat. Add chicken to pan; cook 2 minutes or until lightly browned. Gradually stir in broth; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Add tomato paste and next 5 ingredients (through lima beans) to pan. Cover, reduce heat, and simmer 30 minutes.

Rub bread slices with cut sides of garlic; discard garlic. Serve bread with stew.

Cook's Notes

6 servings (serving size: 1 cup stew and 1 slice bread)

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