CHICKEN AND ZUCCHINI STEW

INGREDIENTS

- 1 (18 ounces) can tomatoes
- 1 cup low-fat, low-sodium chicken broth
- 1 small green pepper, coarsely chopped
- 2 garlic cloves, minced
- 2 medium zucchini, coarsely chopped
- Fresh ground pepper and salt to taste
- 2 teaspoon minced fresh basil
- 1-1/2 pound boneless, skinless chicken breasts,
cooked and cubed into 2-inch pieces

DIRECTIONS

Drain the liquid from the tomatoes into a saucepan. Chop
the tomatoes and set aside. Add the broth, green pepper,
and garlic to the tomato liquid. Bring to a boil, reduce
heat to medium and cook for 10 minutes.

Add reserved tomatoes, zucchini, pepper, salt, and basil.
Simmer until zucchini is tender, about 10 minutes. Reduce
heat to low and add the chicken. Cook for 5 minutes.