Chicken Stew

• 2 lbs chicken breasts, cut into chunks
• 1 (32 ounce) can chicken stock
• 1 -2 cup baby carrots
• 1 cup fresh green beans, cut into spoon size pieces
• 1 (12 ounce) can cream-style corn
• 1 (12 ounce) can cannellini beans
• 1 (12 ounce) can garbanzo beans
• 6 -8 ounces of fresh mild salsa (the kind that's refrigerated at the grocery store)
• 4 -6 ounces of jarred chicken gravy
• 1 cup ditalini (soup mac pasta)
• 4 garlic cloves

1. Open & rinse cans of beans
2. Season Chicken I used sea salt & rotisserie seasoning.
3. Sprinkle chicken with flour.
4. Brown chicken in very large (8 quart)stockpot with butter (a pat)and with the garlic minced.
5. Add Chicken stock & boil for 10-15 minutes to cook chicken through.
6. Add the rest of the engredients except for the pasta & simmer for an hour.
7. Add pasta and simmer another 10-15 minutes or until it's al dente.

chicken breasts, chicken stock, baby carrots, fresh green beans, creamstyle, cannellini beans, garbanzo beans, salsa, chicken gravy, ditalini, garlic

Taken from www.food.com/recipe/chicken-stew-200286 (may not work)