Cashew Butter Chicken Stew

[Fitnessfreakk366]

From Oxygen Magazine, March, 2009 issue

2 cups chopped red onion
1 red pepper, sliced into strips
1/2 tsp. black pepper, divided
3 cups low-sodium chicken broth
1# chicken breast, cubed
1/4 c. fresh curly parsley, chopped
1 medium Granny Smith apple, cored and cubed
1 c. frozen lima beans
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
1/2 c. cashew butter, unsalted

1. In a large non-stick pan, saute onions, pepper and 1/4 tsp. black pepper for 4 minutes. Add broth, chicken breast and parsley. Cover and bring to a boil. Simmer until chicken is cooked through and remove from pan.

2. Add apple, lima beans, salt, cayeene pepper and remaining black pepper to the broth. Cover and simmer for 10 minutes. Uncover and whisk in cashew butter until well blended. Return chicken to pot.

Very easy to make. I didn't take the chicken out for step 2, I just added the apple, lima beans, etc and cooked it altogether. It seems fine and the chicken isn't overcooked.

Makes 8 3/4 c. servings.

188 calories per serving
11 g. fat
14 g. carbs
3 g. sugars
11 g. protein
2 g. iron
2 g. fiber