One-Pot ZENB Veggie & Chicken Stew

This low-calorie stew uses ZENB Elbows Pasta and jarred tomato sauce to create a delicious meal for you and your family. Packed with a mix of vegetables and chicken, this recipe will fill you up and become a new staple in your kitchen.

• 1 teaspoon olive oil
• 2 russet potatoes peeled, cut into 1-inch cubes
• 1 medium yellow onion, chopped
• 3 medium carrots chopped
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon each kosher salt & ground black pepper
• 4 cups low-sodium chicken stock
• 4 cups water
• 2 cups no sugar added jarred tomato sauce
• 4 boneless, skinless chicken thighs
• 1/2 cup ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
• 1 small zucchini, diced
• 2 cups loosely packed baby spinach
• 1/4 cup chopped fresh basil

INSTRUCTIONS

1.

Heat oil in large pot on medium-high heat. Add potatoes, onions, carrots, garlic, salt & pepper. Cook 4-5 minutes, or until crisp-tender. Stir in stock and water; bring mixture to a boil.

2.

Reduce heat to medium-low; add sauce and chicken. Cook 10-12 minutes until chicken is done. Transfer cooked chicken to clean plate; shred with two forks.

3.

Meanwhile, add shredded chicken, ZENB Pasta and zucchini to pot. Cook 13-15 minutes, or until pasta is tender. Add spinach; cover and cook 4-5 minutes until wilted. Stir in basil before serving.