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Tuscan Chicken Stew - Lunch Version

<p>This Tuscan Chicken Stew boasts a harmony of familiar Italian flavors that brings out the comfort of home found in simple ingredients cooked well.</p>
6 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil
  • 1/2 cups dice Onion
  • 1 cup dice Leek
  • 4 teaspoons mince Garlic, Cloves
  • 1 cup dice Celery
  • 1 cup dice Carrot
  • 4 cups Chicken Broth/Stock
  • 1 cup peel and dice Red Potato
  • 3 cups cook and shred Chicken, Boneless Breasts
  • 15 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
  • 1 teaspoon Thyme, Dried
  • 1/2 teaspoons Paprika
  • 1/2 teaspoons Red Pepper Flakes
  • 1/4 teaspoons Basil, Dried
  • 1/4 teaspoons Oregano, Dried
  • 15 ounces Diced Tomatoes, Canned
  • 1 cup chop Kale

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 400 Calories
  • 10g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 86mg Cholesterol
  • 999mg Sodium
  • 42g Total Carb
  • 9g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 35g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat olive oil in a large pan over medium heat.
  2. Add onions, leeks, and garlic. Cook until onions are translucent.
  3. Add celery and carrots. Cook for 5 more minutes.
  4. Add chicken stock and potatoes. Bring to a boil.
  5. Lower heat, cover and cook for 20 minutes.
  6. Add chicken, chickpeas, thyme, paprika, red pepper flakes, basil, oregano, diced tomatoes and kale. Cook for 20 minutes until kale is wilted.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat olive oil in a large pan over medium heat.
  2. Add onions, leeks, and garlic. Cook until onions are translucent.
  3. Add celery and carrots. Cook for 5 more minutes.
  4. Add chicken stock and potatoes. Bring to a boil.
  5. Lower heat, cover and cook for 20 minutes.
  6. Add chicken, chickpeas, thyme, paprika, red pepper flakes, basil, oregano, diced tomatoes and kale. Cook for 20 minutes until kale is wilted.
  7. Remove from heat and allow to cool.
  8. Divide between indicated number of quart freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warm, about 1-2 minutes.

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