My husband enjoys preparing this satisfying stew because it’s so easy to make. With warm Italian bread, it’s a winner on a cold day.—Jo Calizzi, Vandergrift, PA
Italian Chicken Stew
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 4 medium potatoes, peeled and cut into 1/4-inch cubes
- 1 medium sweet red pepper, chopped
- 2 garlic cloves, minced
- 1 to 2 tablespoons olive oil
- 1 jar (26 ounces) meatless spaghetti sauce
- 1-3/4 cups frozen cut green beans
- 1 teaspoon dried basil
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- Pepper to taste
Directions
- In a Dutch oven, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.
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