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Plus+ 6 Per Serving

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
1 tablespoon snipped fresh parsley
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


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.

Makes 8 (1-1/2 Cup) Servings

Nutritional Info Per Serving: Calories 249, Carbs 20 g, Fat 5 g, Fiber 3 g, Protein 29 g
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