Preparation time: 30 minutes
5 A Day servings: 1.5.
1 can (14 - ½ ounces) reduced-sodium chicken broth
½ cup water
1 pound ( 3 medium) potatoes, cut into ½ - inch cubes
1 medium carrot, cut into ¼-inch slices
1 pound boned and skinned chicken breasts, cut into 1-inch chunks
1 medium zucchini, cut into ¼-inch slices
3 green onions, sliced
2 teaspoons dried basil
1/8 tsp salt
1/8 tsp pepper
In 3-quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper.
Nutritional Information per Serving
Total Fat: 3.6g
Saturated Fat: 1.1g
Dietary Fiber: 4g
% of Calories from Fat: 13%
Credit: Recipe supplied courtesy of United States Potato Board
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.