Chicken Stew

Name: Chicken Stew
Ingredients: 2 lbs chicken breasts, cut into chunks; 1 (32 ounce) can chicken stock; 1 -2 cup baby carrots; 1 cup fresh green beans, cut into spoon size pieces; 1 (12 ounce) can cream-style corn; 1 (12 ounce) can cannellini beans; 1 (12 ounce) can garbanzo beans; 6 -8 ounces of fresh mild salsa (the kind that's refrigerated at the grocery store); 4 -6 ounces of jarred chicken gravy; 1 cup ditalini (soup mac pasta); 4 garlic cloves

11 ingredients

7 steps

Ingredients

2 lbs chicken breasts, cut into chunks
1 (32 ounce) can chicken stock
1 -2 cup baby carrots
1 cup fresh green beans, cut into spoon size pieces
1 (12 ounce) can cream-style corn
1 (12 ounce) can cannellini beans
1 (12 ounce) can garbanzo beans
6 -8 ounces of fresh mild salsa (the kind that's refrigerated at the grocery store)
4 -6 ounces of jarred chicken gravy
1 cup ditalini (soup mac pasta)
4 garlic cloves

Directions

1

Open & rinse cans of beans
2

Season Chicken I used sea salt & rotisserie seasoning.
3

Sprinkle chicken with flour.
4

Brown chicken in very large (8 quart)stockpot with butter (a pat)and with the garlic minced.
5

Add Chicken stock & boil for 10-15 minutes to cook chicken through.
6

Add the rest of the engredients except for the pasta & simmer for an hour.
7

Add pasta and simmer another 10-15 minutes or until it's al dente.