Ingredients:
~1 tsp EVOO
~1/2 lb boneless, skinless chicken breast, cut into 1-inch pieces
~Salt
~1 medium-size onion, finely chopped
~2 carrots, trimmed and chopped
~1 zucchini, trimmed and diced
~1 large yellow boiling potato (about 1/2 lb)
~2 cups canned chopped tomatoes, with their juices
~4 cups chicken broth
~Pepper
~1/4 cup fresh parsley leaves (optional)
Directions:
Heat the oil in a heavy 4 qt sauce pan over med-high heat. Add chicken, season w/ salt to taste, and cook, stirring until all pieces have turned white and are beginning to brown, about 5 minutes. Remove chicken with a slotted spoon and place in a small bowl.
Add the onion, carrots, celery, fennel and zucchini to the pan and cook, stirring until the veggies begin to soften.
Stir in the chicken pieces, potato, tomatoes and broth and bring to a boil. Partially cover the saucepan, reduce the heat to med-low, and simmer until the potato is tender and the chicken cooked through, about 30 minutes. Season with salt and pepper to taste. Stir in the parsley, and serve.
Recipe from: my sister, Tricia
