| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Soups, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Reduced-sodium chicken broth (49 1/2 ounces) |
| 1/2 |
c |
Water |
| 1 |
lb |
(3 medium) potatoes cut into 1/2-inch cubes |
| 1 |
md |
Carrot cut into 1/4-inch slices |
| 1 |
lb |
Chicken breasts (boned and skinned) cut into 1-inch chunks |
| 1 |
md |
Zucchini cut into 1/4-inch slices |
| 3 |
|
Green onions; sliced |
| 2 |
ts |
Dried basil |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
In 3-quart saucepan over medium heat combine broth and water. Cover
and bring to boil. Add potatoes and carrot; cover and cook 5
minutes. Add chicken, zucchini, onions and basil; bring to boil,
reduce heat, cover and cook until chicken is opaque throughout, about
7 minutes. Season with salt and pepper.
Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar
Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg
cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g
protein.
Source: The Potato Board <recipes@potatoes.com>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
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