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Chicken Stew Recipe

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    Chicken Stew Recipe

    My dh loves beef stew, but since we are at an age when we need to eat less red meat, I'm always looking for something that uses chicken. I found this recipe and adapted it. It was originally Giada De Laurentis' recipe, but I don't keep lots of fresh spices and herbs on hand, so I adjusted it. And, I added the pasta to make it more hearty.

    Chicken Stew

    2 tablespoons of olive oil
    3 celery stalks, cut into bite-size pieces
    3 medium size carrots, peeled, cut into bite-size pieces
    1 small onion, chopped
    1 14 oz can of chicken broth (or more if you like the sauce thinner)
    1 14.5 oz can of tomato sauce
    1 small can of tomato paste
    2 chicken boneless skinless chicken breasts, cut up
    1 can of red beans
    1 tablespoon dried basil
    1 tablespoon dried oregano
    salt and pepper
    pasta rings (optional)

    Heat the oil in a heavy 5 quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent. Add the chicken breast pieces and season with salt and pepper. When chicken is cooked, add chicken broth, tomato paste and tomato sauce. Add the basil and oregano and beans. Cook about 45 minutes or until vegetables are cooked the way you like them. Twenty minutes before you are ready to serve, add the pasta rings (add as few or as many as you want, depending on the amount of broth you added). Serve with bread.

    Sounds wonderful! Thanks for the recipie!


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