Source: dLife

A great chicken stew that features fresh zucchini, green bell peppers, and tomatoes.

Servings

18 oz Tomatoes, whole, peeled, canned
1 cup low sodium chicken broth
1 chopped green bell peppers , coarsely chopped
2 medium garlic cloves , minced
2 medium zucchini , coarsely chopped
1 pinch black pepper , freshly ground, to taste (optional)
1 pinch salt , to taste (optional)
2 tsp fresh basil , minced
1.5 lb boneless skinless chicken breasts , cooked and cubed into 2 inch sized pieces

1 Drain liquid from canned tomatoes into stock pot. Chop tomatoes and set aside.
2 Add broth, green pepper, and garlic to pot with tomato liquid. Bring to boil over medium and cook 10 minutes
3 Add chopped tomatoes, zucchini, pepper, salt, basil, and chicken.
4 Turn heat off and let stew stand 10 minutes until zucchini is tender.
5 If necessary, to bring heat back for serving, heat over medium for 5 minutes.

Any summer squash may be substituted for zucchini.