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Diabetic Chicken-Navy Bean Stew

1 small onion, chopped
1/4 cup light Italian salad dressing
1 lb boneless, skinless chicken breasts, cut
into (1 inch) pieces

2 garlic cloves, minced
1 (14-1/2 oz) can diced tomatoes, undrained
1 (15 oz) can navy beans, drained & rinsed
1 tsp dried basil leaves
1/2 cup shredded 2% Mozzarella cheese


1. Cook onions in dressing in medium size saucepan on medium heat 3 minutes, stirring occasionally. Add chicken and garlic; cook 5 minutes or until chicken is no longer pink,
stirring occasionally. Stir in tomatoes and basil; simmer 8 minutes or until chicken is done.

2. Add in beans; stir. Cook 2 minutes or until heated through, stirring occasionally.
Serve topped with the Mozzarella cheese.

Yield: 4 Servings
Serving Size: 1-1/2 cups per serving

Weight Watchers PointsPlus = 7

Nutritional Information:
Calories 320, Total Fat 7g, Saturated fat 2.5g, Cholesterol 75mg, Sodium 420mg, Carbs 28g,
Dietary Fiber 10g, Sugars 6g, Protein 35g, Vitamin A 15 %DIV, Vitamin C 25 %DV,
Calcium 30 %DIV, Iron 15 %DIV

Carb Choices: 1-1/2

Diet Exchange
1-1/2 Starch + 4 Meat (L)
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PointsPlus+ = 7
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