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Source: Campbell's Recipes
Tagged With: 4 servings
Tomato Florentine Chicken Stew
Warm up on a cool day with this savory, one-pot chicken stew that's ready to serve in just over an hour. 
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Serves: 4 servings
Prep Time: 20 minutes
Cook Time: 70 minutes
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1 tablespoon vegetable oil
2 1/2 pounds chicken parts
1 large onion, cut in half and sliced (about 1 cup)
4 cloves garlic, minced
1 can (6 ounces) tomato paste
1 teaspoon dried basil leaves, crushed
1 teaspoon Dried oregano leaves, crushed
1/2 teaspoon ground black pepper
Swanson® Chicken Stock or 3 1/2 cups Swanson® Chicken Broth
1 package (16 ounces) frozen spinach leaves or chopped spinach, thawed and well drained
1/4 cup Grated Parmesan cheese




Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes or until well browned on all sides. Remove the chicken from the saucepot.  Pour off any fat.
Reduce the heat to medium. Add the onion and cook and stir for 2 minutes. Stir the garlic, tomato paste, basil, oregano and black pepper in the saucepot and cook for 2 minutes.
Stir in the broth and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 30 minutes.
Stir in the spinach and cheese. Cover and cook for 10 minutes or until the chicken is cooked through.
Ingredient Note: This recipe will work with any bone-in chicken parts, so use your favorite.


Notes:
Nutritional Values per Serving using Swanson Chicken Stock: Calories 287, Total Fat 14g, Saturated Fat 4g, Cholesterol 69mg, Sodium 703mg, Total Carbohydrate 13g, Dietary Fiber 4g, Protein 29g, Vitamin A 190%DV, Vitamin C 22%DV, Calcium 18%DV, Iron 21%DV

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