Celery, Potato & Chicken Skillet Stew

Directions

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

Add potatoes, 1 cup celery and ¼ cup celery leaves.

Reduce heat to medium simmer, covered 7 to 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 to 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.