• 2   pounds 
    skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1   teaspoon 
    poultry seasoning
  • 2   tablespoons 
    olive oil
  • 1 1/2  cups 
    chopped fresh mushrooms
  • 1   cup 
    chopped carrot
  • 1/2  cup 
    chopped onion
  • 1/2  cup 
    chopped green sweet pepper
  • 4   cloves 
    garlic, minced
  • 2   tablespoons 
    snipped fresh basil or 2 teaspoons dried basil, crushed
  • 1   tablespoon 
    snipped fresh parsley or 1 teaspoon dried parsley, crushed
  • 1/4  teaspoon 
    ground black pepper
  • 1/8  teaspoon 
  • 6   cups 
  • 2   tablespoons 
    chicken bouillon granules
  • 1   pound 
    potatoes, cut into 1-inch pieces (about 2-3/4 cups)
  • 1/2  cup 
    quick-cooking barley
In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.
In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add mushrooms, carrot, onion, sweet pepper, garlic, dried basil and parsley (if using), black pepper, and salt; cook for 10 minutes, stirring occasionally. Remove vegetables from Dutch oven; set aside.
Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally. Return vegetables to Dutch oven. Stir in the water and chicken bouillon granules. Bring to boiling; stir in potatoes and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in fresh basil and parsley (if using). Makes 8 (1-1/2-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 249, Fat, total (g) 5, chol. (mg) 66, sat. fat (g) 1, carb. (g) 20, fiber (g) 3, pro. (g) 29, sodium (mg) 705, Vegetables () 0.5, Starch () 1, Lean Meat () 3.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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