From Oxygen Magazine, March, 2009 issue
This is one of my All time Favorite recipe’s that I cook so I had to start the page with it! If you have not made this before, it seems like a lot of random things to put together, but they come out great!
2 cups chopped red onion
1 red pepper, sliced into strips
1/2 tsp. black pepper, divided
3 cups low-sodium chicken broth (I use 2 cups to make it thicker to put over rice or veggies)
1# chicken breast, cubed
1/4 c. fresh curly parsley, chopped
1 medium Granny Smith apple, cored and cubed
1 c. frozen lima beans
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
1/2 c. cashew butter, unsalted
1. In a large non-stick pan, saute onions, pepper and 1/4 tsp. black pepper for 4 minutes. Add broth, chicken breast and parsley. Cover and bring to a boil. Simmer until chicken is cooked through and remove from pan.
2. Add apple, lima beans, salt, cayeene pepper and remaining black pepper to the broth. Cover and simmer for 10 minutes. Uncover and whisk in cashew butter until well blended. Return chicken to pot.
I do not remove the chicken when I cook it nd it turns out just fine.
Makes 8 3/4 c. servings.
188 calories per serving
11 g. fat
14 g. carbs
3 g. sugars
11 g. protein
2 g. iron
2 g. fiber