½ Cup Chopped Green Pepper
½ Cup Chopped Red Pepper
½ Cup Chopped Yellow Pepper
½ Cup Chopped Celery
1 Cup sliced Carrots
10 oz Boneless Skinless Chicken tenders cut into ½ inch pieces.
¾ teaspoon Fresh Thyme Diced
1½ Tablespoons Flour
3 ½ Cups Fat –Free Chicken Broth
2 Cups cooked Casserole Premium Quality Pinto Beans
1 Cup Broccoli Florets
1 Cup Sliced Zucchini
½ Cup Sliced Yellow Squash
1½ tsp lemon juice
Sauté all peppers, celery, carrots and green onions in butter until almost tender (about 5 minutes) in large saucepan. Add chicken and thyme. Cook over medium heat until chicken is lightly browned. Stir in flour.
Add chicken broth, beans, broccoli, zucchini, and yellow squash. Bring to a rolling boil and then reduce heat and simmer for 20 minutes. Serve with hot homemade bread.
by Nancy Brown, Arlington, Texas