This thick, peasant-style, Italian stew is so filling and so delicious! Serve it just as is, in a bowl or over zoodles, steamed veggies, brown rice, baked potato, mashed potatoes or toasted bread. Whichever way you decide to serve it, I know your tummy will be very happy! Each, fiber rich serving has 233 calories, 2 grams of fat and 6 Weight Watchers SmartPoints.
Prep Time: 20 minutes
Cook Time: 5 hours on LOW heat or 2 ½ hours on HIGH heat
1½ cups onions (red or yellow), chopped
1 cup red bell peppers, diced
1 pound chicken breasts, boneless, skinless
2 teaspoons garlic, minced
1½ teaspoons dried Italian seasoning
Salt and pepper, to taste
1½ cups zucchini, diced
1 (15 oz) can cannellini beans (white or red kidney beans), drained and rinsed
1 (15 oz) can diced fire roasted tomatoes
2 cups jared pasta sauce such as Prego, Barilla, Classico or Ragu
Parmesan cheese, grated for optional topping
1. Cook onions with red bell peppers in microwave, for 3 minutes, to soften. Place chicken breasts in bottom of crock-pot and add garlic, Italian seasoning and a little salt and pepper. Add cooked onions and red bell peppers, zucchini, beans, fire roasted tomatoes and tomato sauce. Mix well. Set on Low heat for 5 hours or on High heat for 2½ hours.
2. When ready, remove chicken breasts from crock-pot, cool slightly and shred with hands or use two forks. Place back in stew and mix together well.
3. Serve it just as is, in a bowl. Top with Parmesan cheese, if desired. Or, serve over zoodles, steamed cabbage, veggies, brown rice, baked potato, mashed potato or toasted bread, if desired.
Makes 6 servings. Each serving 1⅓ cups stew.
Weight Watchers SmartPoints 6
Weight Watchers Points Plus 5
|SKINNY FACTS: for 1⅓ cup serving (w/out cheese)
233 calories, 2g fat, 1g sat. fat, 37mg chol, 23g prot, 32g carbs, 9g fiber, 672mg sod, 13g sugar
|FACTS: for SmartPoints
204 calories, 1g sat. fat, 11g sugar, 23g protein