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Chicken and Tomato Stew

Category:	Dutch Oven Dishes					Rating:	N/A
Backpack:	No	Effort:	average	Serves:	3-4	Prep time:

Ingredients:
2 Chicken Breasts 1/2 red onion, chopped 2 cloves garlic 1 small zucchini, chopped or julienned 1 red bell pepper, thickly sliced 4-5 cremini mushrooms, halved or quartered 1 can diced or crushed tomatoes 1 can low-sodium chicken broth Herbs and spices ( I used fresh sage and red pepper flakes) Salt and Pepper 1-2 T Olive oil

How to Prepare:
If desired, marinate the chicken in a balsamic vinegrette or italian dressing and put in a ziploc baggie in your cooler. 1. Saute chicken in olive oil in your dutch oven until cooked through. Remove from pan and shred or cut into bite-sized chunks. 2. Add onion, garlic, and red bell pepper to pan and saute until softened. 3. Add zucchini and mushrooms and saute for a few more minutes. 4. Add chicken broth, tomatoes, chicken, herbs & spices, and anything else you wish. 5. Cover and let cook until the vegetables are at the desired level of "doneness." I tried this recipe last weekend, and it was well worth the work.

Sent by:	Guest			Date:		2005-06-09

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