Meals Matter

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Contributed By: greygrace9398
Lesli McGann

Thick with vegetables, potatoes and beans, chowder is a great midweek dinner for the whole family. If you have extra portions, take one along in a wide-mouth vacuum container for a hearty lunch.

Ingredients

1 tbsp + 1 tsp olive oil

1 cup Thinly sliced carrots

1 cup Chopped scallions

1 cup Chopped celery

2 Garlic cloves, minced

2 cups Canned crushed tomatoes

2 cups Low-sodium chicken broth

10 ounces Cubed pared potatoes

1/2 tsp Ground marjoram

1/4 tsp Ground oregano

1/4 tsp Freshly ground black pepper

10 oz Skinless boneless chicken breast, cut into 1/2" pieces

4 oz Cooked cannellini beans

2 tbsp Chopped fresh parsley

Preparation

In medium saucepan, heat 2 teaspoons of the oil; add carrots, scallions, celery and garlic. Cook over medium-high heat, stirring frequently, 4-5 minutes, until tender. Stir in tomatoes and broth; bring to a boil. Stir in potatoes, marjoram, oregano and pepper. Reduce heat; simmer, covered, 30-40 minutes, until potatoes are tender.

Meanwhile, in medium nonstick skillet, heat the remaining 2 teaspoons of oil; add chicken. Cook, stirring frequently, 6-8 minutes, until cooked through. Stir into potato mixture.

Stir in beans and parsley; reduce heat to low. Simmer 5 minutes, until heated through.

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