Instructions: Preheat oven to 375 degrees. Place chicken breasts in shallow baking dish coated with cooking spray. Bake Chicken 25 to 35 minutes or until the internal temperature reaches 165 degrees. While chicken bakes, heat oil in a large Dutch oven or soup pot over medium heat. Add garlic and saute for 30 seconds or until fragrant. Add frozen stew vegetables, corn and lima beans. Stir in canned tomatoes, tomato sauce, broth, Worcestershire sauce m hot sauce , bay leaves, salt and pepper. Bring to a boil. Reduce heat, and simmer for 30 to 45 minutes or until vegetables are tender, stirring occasionally.
When Chicken is done, shred with two forks. Remove bay leaves from stew, and stir in shredded chicken. Cook 5 minutes longer.
Serve Stew topped with chopped fresh parsley, if desired. Serve with hot sauce add according to personal preference.
Recipe prepared by registered dietitians from St Vincent's Health System