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Colette & Cassi's Country Kitchen!

Down-Home Chicken Stew

• 2 cups diced peeled baking potato, divided

• 1 cup diced peeled turnips (about 6 ounces)

• 2 (16-ounce) cans fat-free, less-sodium chicken broth, divided

• 3 tablespoons 2% reduced-fat milk

• 1 teaspoon butter or stick margarine

• 2 cups thinly sliced leek (about 2 large)

• 1 teaspoon dried thyme

• 4 garlic cloves, minced

• 1 cup sliced carrot

• 4 cups torn turnip greens

• 3/4 pound skinned, boned chicken breast, cut into 1/2-inch pieces

• 1 teaspoon white vinegar

• 1/2 teaspoon hot pepper sauce

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

1. Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan, and bring to a boil. Reduce heat; simmer 8 minutes or until tender. Combine potato mixture and milk in a blender or food processor; process until smooth.

2. Heat the butter in a large, heavy saucepan over medium-low heat. Add leek, thyme, and garlic; saute 12 minutes or until leek is tender. Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes. Stir in the greens and chicken. Cover and simmer 12 minutes or until chicken is done. Stir in the potato puree, vinegar, pepper sauce, salt, and pepper; simmer, uncovered, 6 minutes. Yield: 5 servings (serving size: 1-1/2 cups).

CALORIES 208 (10% from fat); FAT 2.2g (sat 0.6g, mono 0.7g, poly 0.6g); PROTEIN 21.5g; CARB 25.3g; FIBER 3.8g; CHOL 40mg; IRON 2.9mg; SODIUM 618mg; CALC 155mg