Ingredients
  • 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 salt
  • 6   cups water
  • 2   tablespoons chicken bouillon granules
  • 1   pound potatoes, cut into 1-inch pieces (about 2-3/4 cups)
  • 1/2  cup quick-cooking barley
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Directions
1. 
In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.
2. 
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.
3. 
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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