Italian Chicken and Shrimp Stew

It was a cold and snowy day today, and so stew or soup sounded pretty yummy to me. It used to be that stew would involve potatoes or be served over rice. No longer. And I honestly don't miss it.

This recipe was originally written for fish and shrimp and so can be done in about 30 minutes or so. I changed it to chicken (for me) and shrimp (for Robert), and it came out really yummy!

From Better Homes and Gardens Diabetic Living:

Italian (fish) Chicken and Shrimp Stew

8 ounces fresh chicken breast or thighs

6 ounces fresh or frozen peeled and deveined shrimp

2 tsp olive oil

1/3 cup chopped onion

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

2 stalks celery, sliced

1/2 tsp bottled minced garlic

1-1/4 cup reduced sodium chicken broth

1 14.5-ounce can no-salt-added diced tomatoes

1 8-ounce can no-salt-added tomato sauce

1 tsp dried oregano, crushed

1/4 tsp salt

1/8 tsp black pepper

1 Tbsp snipped fresh Italian parsley

1.  Thaw shrimp, clean and devein if necessary.  Cut shrimp in half lengthwise.  Cover and chill shrimp until needed.

2.  Clean chicken by trimming excess fat, and cutting into 2-inch pieces.

3. In a large saucepan, heat oil over medium heat. Cook onion, celery, garlic, and pepper in hot oil until tender. Carefully stir in broth. Bring to boiling; reduce heat.  Simmer, uncovered, for 5 minutes.  Stir in tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling; reduce heart. Cover and simmer for 5 minutes.

4. Add chicken and return to boil. Reduce heat to simmer and cook for 30-45 minutes or until chicken is well-cooked.

5. Stir in shrimp. Return just to boiling; reduce heat to low. Cover and simmer for 3-5 minutes or until shrimp are opaque. Sprinkle with parsley.

We  finished this meal with a bag of salad and fresh low-carb bread. A nice meal on a cold evening.