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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 4 |
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To cut down on time and keep cleanup to a minimum, use kitchen shears to easily chop tomatoes while they're still in the can. Ingredients:
1 (14 1/2-ounce) can italian-style stewed tomatoes, undrained and chopped |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 cup chopped cooked chicken breast |
2 cups coarsely chopped escarole (about 1 small head) |
2 teaspoons extra-virgin olive oil |
Directions:
1. Combine tomatoes and broth in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Add chicken, escarole, and oil; cook 5 minutes.
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