Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
1 can (14 - ½ ounces) reduced-sodium chicken broth ½ cup water 1 pound ( 3 medium) potatoes, cut into ½ - inch cubes 1 medium carrot, cut into ¼-inch slices 1 pound boned and skinned chicken breasts, cut into 1-inch chunks 1 medium zucchini, cut into ¼-inch slices 3 green onions, sliced 2 teaspoons dried basil 1/8 tsp salt 1/8 tsp pepper
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.
Nutritional Information per Serving Calories: 239 Carbohydrates: 24g Total Fat: 3.6g Cholesterol: 64mg Saturated Fat: 1.1g Dietary Fiber: 4g % of Calories from Fat: 13% Sodium: 191mg Protein: 27g
Credit: Recipe supplied courtesy of United States Potato Board
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