Summer Chicken and Squash Recipe


Submitted by bettypage4

Makes 24 servings


Low fat, low sodium chicken in a vegetable tomato sauce.

Ingredients
4 ounces white wine
2 pounds chicken, cubed
288 grams onions, chopped
100 grams carrots, chopped
277 grams zucchini, sliced
356 grams yellow squash, sliced
450 grams tomato, chopped
1 tsp canola oil
2 tsp olive oil
6 ounces tomato paste
4 ounces tomato sauce
1 tbsp garlic, minces
1 pinch oregano, fresh
1 pinch thyme, fresh
2 tbsp parsley, chopped, fresh
Directions
  1. Sweat onions and carrots in pinot grigio.

  2. Add chicken and remaining ingredients except for herbs.

  3. Cook until chicken is well cooked and tender.

  4. Add herbs. Stir.

  5. Serve hot.

  6. Good on rice or noodles.

Categories

Chicken, Vegetables, Main Dish, American, Fourth of July, Advance, Boil

Nutrition Facts
Serving Size 116.9g
Amount Per Serving
Calories
88
Calories from Fat
16
% Daily Value*
Total Fat
1.8g
3%
Saturated Fat
0.4g
2%
Cholesterol
29mg
10%
Sodium
63mg
3%
Total Carbohydrates
5.0g
2%
Dietary Fiber
1.2g
5%
Sugars
2.7g
Protein
12.0g
Vitamin A 21% • Vitamin C 17%
Calcium 2% • Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend



Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B- 		  Good points
  • Very high in niacin
  • High in phosphorus
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • High in vitamin C
    		•    Bad points
  • High in cholesterol
  • Contains alcohol
    		•
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