Celery, Potato and Chicken Skillet Stew

30 minutes Prep: 10 minutes Cook: 20 minutes

228 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	red potatoes	cut into 3/4 inchs
2	cups	celery	divided, sliced
1/2	cup	celery leaves	chopped, divided
1	tablespoon	vegetable oil
12	ounces	chicken breasts	boneless, skinless, cut into pieces
1	cup	sweet red bell pepper	chopped
3	tablespoons	tomato paste
1/2	teaspoon	rosemary leaves	crushed
1/2	teaspoon	sugar
1/4	teaspoon	black pepper
1	x	salt	to taste

Directions

Bring 1 quart water to a boil in medium saucepan over high heat.

Add potatoes, 1 cup celery and 1/4 cup celery leaves.

Reduce heat to medium simmer, covered 7-8 min or until potatoes are tender. Drain, reserving cooking liquid and vegetables separately.

Heat oil in large nonstick skillet over medium high heat. Add chicken, bell pepper and remaining 1 cup celery.

Cook, stirring constantly, 6-7 minutes, or until chicken is no longer pink.

Stir in tomato paste, rosemary, sugar, black pepper and 2 cups reserved celery liquid.

Bring to a boil; cook until sauce thickens, about 4 min.

Add reserved potatoes and celery. Season to taste with salt.

Sprinkle with remaining celery leaves.

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Nutrition Facts

Serving Size 268g

Amount per Serving

Calories 228 21% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 43mg	14%
Sodium 107mg	4%
Total Carbohydrate 26.0g	9%
Dietary Fiber 6.0g	24%
Sugars 4.0g
Protein 20.0g	41%

Vitamin A	32%		Vitamin C	96%
Calcium	9%		Iron	45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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