Simple and Tasty! Here is a great Italian stew full of protein that is sure to fill everyone’s belly and satisfy their taste buds without all of the empty calories. Of course, it would be even better with a great loaf of crusty bread, but then it ruins the value of the meal. Just simply sprinkle with grated parmesan and serve with a fresh garden salad.
This recipe makes 8 servings. One serving is 1 ½ cups. Calories per serving: 281; Fat: 5g; Carbs: 12g; Protein: 47g.
- 3.5 lbs of chicken breast
- 6 cups of water, 4 cups reserved for stock after cooking chicken
- 1 tsp sea salt
- 1 TBS olive oil
- 1/2 sweet onion diced
- 4 celery stalks diced
- 3-4 or carrots peeled and diced, or 1 cup
- 2- 14.5 oz cans of petite diced tomatoes
- 2 TBS of tomato paste
- 1 TBS of Better then Bouillon
- 1/2 cup chopped fresh Basil
- Sea salt and pepper to taste
Place raw chicken breast in a stock pot with the 6 cups of water and 1 tsp of salt. Bring chicken to a boil covered. Once at a boil turn down and let simmer for 45 minutes. When done remove chicken from pot and place on a cutting board to cool. Save 4 cups of the water/broth that you cooked the chicken in and set aside.
In the same stock pot you cooked the chicken in, heat olive oil, add onion, celery, and carrot. Allow vegetables to sautee until tender. Add the 2 cans of petite diced tomatoes (undrained). Let simmer for 2-4 minutes. Add the tomato paste, 4 cups of chicken stock, and Better then Bouillon. Now that the chicken has cooled, shred, stir into the vegetables and chicken stock. Stir in the fresh chopped basil. Salt and pepper to taste.
This will make enough to have plenty of left overs for your lunches for the week. Enjoy!