2 lbs raw, boneless, skinless chicken breast, cut into 1 inch pieces
4 cups reduced sodium, fan free chicken broth
2 cups mushrooms, quartered
2 cups celery, thinly diced
1 cup yellow bell pepper
1 cup red bell pepper
1/2 to 1 cup water
1/2 cup scallions, chopped
2 Tbsp cream
1/4 cup fresh parsley, finely chopped OR 2 Tbsp dried parsley
4 tsp olive or canola oil
1/2 tsp dried thyme leaves
1/4 tsp black pepper
2 cloves garlic, finely minced
Instructions
Heat oil in a large saucepan over medium heat. Add minced garlic and chicken. Cook until chicken is no longer pink, about 5 minutes. Add bell peppers, celery, and mushrooms. Cook until vegetables are tender, about 7 minutes. Add scallions, broth, water, cream, thyme, pepper, and parsley, simmer until ready to serve.
Originally Submitted
9/27/2011
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