Source: dLife

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

Servings

18.0
18 oz  Tomatoes, whole, peeled, canned 1.0
1 cup  low sodium chicken broth 1.0
1 each  chopped green bell peppers 2.0
2 each  medium garlic cloves 2.0
2 each  medium zucchini 1.0
1 pinch  black pepper 1.0
1 pinch  salt 2.0
2 tsp  fresh basil 1.5
1 1/2 lb  boneless skinless chicken breasts

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.