Chicken Veggie Stewp

• 1 lb boneless skinless Chicken Breast
• 1 bag frozen garden vegetables
• 1/2 bag of frozen onions, peppers, and celery (or fresh)
• 2 cloves garlic chopped
• 1/2 cup white wine
• 3 cans Chicken broth
• 1/2 lb fresh broccoli (or small frozen package
• 1 large can of mushrooms with juice
• 1 can of Italian diced tomatoes with juice
• 2 sprigs fresh rosemary
• 2 bay leaves
• salt
• pepper
• 2 tsp crushed red pepper
• 1/4 low fat parmesean cheese
• 1 tbs olive oil

1. Heat olive oil in sautee pan. Salt and Pepper chicken breast.
2. Add chicken to pan after oil is hot.
3. In a soup pot add 2 cups of chicken broth and broccoli with a dash of salt and pepper, rosemary, bay leaves, and 1tsp crushed red peppers.
4. When chicken is browned on both sides add celery, onion, and green pepper mix. Cover. Sautee with chicken approx. 2-3 minutes. Add garlic.
5. When broccoli begins to soften add veggie mix, one large can of mushrooms with broth, one can of Italian diced tomatoes with juice.
6. Add to chicken mix white wine, leave uncovered on medium heat for 3 minutes.
7. When chicken is cooked through remove from mix and add vegetables to broth and broccoli. Add remainder of chicken broth, crushed red pepper, and dash of salt and ground black pepper.
8. Dice chicken and bring soup to a boil.
9. Reduce heat to low. Simmer for 15 minutes add parmesean.
10. Continue cooking for 5 minutes.
11. Serve with favorite crackers or bread and butter

chicken, garden vegetables, onions, garlic, white wine, chicken broth, fresh broccoli, mushrooms, tomatoes, rosemary, bay leaves, salt, pepper, red pepper, parmesean cheese, olive oil

Taken from www.epicurious.com/recipes/member/views/chicken-veggie-stewp-50011975 (may not work)