Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 To 4 pounds cooked
-broiler-fryer, boned,
-skinned
1 16 oz. can tomatoes
1 c Chicken broth
1 Green bell pepper, coarsely
-chopped
2 Garlic cloves, split
4 sm Zucchinis, cut in 1/4
-slices
1/4 ts Fresh ground black pepper
1/4 ts Salt
1/4 ts Dried basil

Break chicken into pieces. Drain liquid from tomatoes and pour into
large saucepan; chop tomatoes into quarters and reserve for later. To
liquid in saucepan, add chicken broth, green pepper and garlic. Place
over high heat and bring to a boil. Reduce heat to medium and cook 10
minutes. Add reserved chopped tomatoes, zucchini, pepper, salt and
basil; simmer until zucchini is tender, about 10 minutes. Reduce heat
to low, add chicken and cook 5 minutes more. Serve in shallow bowls.

Nutrition (per serving): 445 calories

Saturated fat 3 g Total Fat 11 g (23% of calories) Protein 76 g
(68% of calories) Carbohydrates 10 g (9% of calories)

Cholesterol 238 mg Sodium 787 mg Fiber 1 g Iron 4 mg
Vitamin A 1359 IU Vitamin C 63 mg Alcohol 0 g

Source: The National Chicken Cooking Contest Date Published: 11/19/92
converted from Microcookbook
12/94 Submitted By JULIE GLEITSMANN On 08-10-95

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