1 cn Reduced-sodium chicken broth
–(49 1/2 ounces) 1/2 c Water
1 lb (3 medium) potatoes
— cut into 1/2-inch cubes 1 md Carrot
— cut into 1/4-inch slices 1 lb Chicken breasts
— (boned and skinned) — cut into 1-inch chunks 1 md Zucchini
— cut into 1/4-inch slices 3 Green onions; sliced
2 ts Dried basil
Salt and pepper, to taste In 3-quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper.
Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g protein. Source: The Potato Board <RECIPES@POTATOES.COM>