Quick Chicken Stew

posted by 7 years ago


2 Tbs. Extra virgin olive oil

1 lb. skinless, boneless chicken breast halves – cut into bite-size pieces

2 cloves garlic, minced

1 medium onion, cut into ½ inch pieces

1 medium carrot, thinly sliced

1 medium zucchini, cut into ½ inch pieces

1 medium red bell pepper, cut into ½ inch pieces

2 (14.5 oz.) cans diced tomatoes with juice

½ tsp. red pepper flakes

½ tsp. dried basil

1 bay leaf

2 Tbs. butter

Coarse salt and ground pepper


Heat the olive oil in a large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour into tomatoes with juice. Season

with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving. Serve with Pamela’s Products Cornbread/Muffins, see recipe below.

Pamela’s Products Cornbread/Muffins


1-1/4 c. Pamela's Baking & Pancake Mix

1 c. fine yellow cornmeal

1/3 c. sugar or honey

1/2 tsp. salt

1 egg, beaten (for fluffier muffins use two eggs)

1 c. milk

2 Tbs. butter, melted


To make muffins: mix all ingredients together and fill greased muffin tin 3/4 full. Bake at 375° for 15-20 minutes. For corn bread: Follow directions above, using two eggs. Pour into a greased 8-inch square pan. Bake for 20-25 minutes.

Variation: Add 1 c. drained canned corn and 2 Tbs. diced green chilies to dough when mixing. Bake for 20-25 minutes until an inserted toothpick comes out clean.

tags:  stews, soups, poultry, chicken, pamela's products
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