Ginger-Chicken Stew

• Vegetable cooking spray
• 2 cups chopped tomato
• 1 cup sliced onion
• 1 cup sliced carrot
• 1/4 cup chopped ripe olives
• 6 cloves garlic, minced
• 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
• 4 cups canned no-salt-added chicken broth, undiluted
• 1 tablespoon paprika
• 1 tablespoon finely chopped crystallized ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon black pepper
• 1 (7-ounce) jar roasted red peppers in water, drained and chopped
• 1 cup bulgur, uncooked
• 1/4 cup plus 2 tablespoons plain nonfat yogurt

1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add tomato and next 4 ingredients; saute 6 minutes or until onion is tender. Stir in chicken and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Stir in bulgur; cook 15 minutes or until bulgur is tender.
2. To serve, ladle soup into individual bowls, and top each serving with 1 tablespoon yogurt.

vegetable cooking spray, tomato, onion, carrot, chopped ripe olives, garlic, chicken breasts, salt, paprika, ginger, salt, ground red pepper, black pepper, red peppers, nonfat yogurt

Taken from www.myrecipes.com/recipe/ginger-chicken-stew (may not work)