So last night I decided to be "creative" in a low-fat, low cholesterol, kinda-sorta healthy-ish way. The result was a skillet chicken stew that was very yummy.
Yummy Skillet Chicken Stew: (Serves 2)
1 boneless, skinless chicken breast - cubed 1" pieces
4 slices Turkey Bacon - cut into 1" chunks
1 8" long x 1-1/2" diameter zucchini, cut in 3/4" circular pieces then quartered
6 small red potatoes, cubed 1" pieces
1 medium onion - cubed 1" pieces
8 larger-size button mushrooms - quartered
2 tbsp. Olive Oil
1 tsp. Soy Sauce
2 tsp. dried rosemary
2 tsp. paprika
1 tbsp. minced garlic
1 tsp. thyme
1 tsp. lemon-pepper spice
Heat Olive oil in skillet over low heat. Add garlic and onions, saute' until fragrant.
Add chicken, bacon, potatoes, mushrooms, zucchini, sprinkle with spices and drizzle soy sauce over all.
Cover and cook over very low heat, stirring occasionally for 45-50 minutes.
Excellent with a fruit salad.