LOW-FAT CHICKEN STEW

Steps:

• Heat the oil in a large heavy bottomed saucepan over medium heat.
• Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes.
• Season with salt and pepper, to taste.
• Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
• Add the chicken breasts.
• Bring the cooking liquid to a boil. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.
• Transfer the chicken breasts to a cutting board and cool for 5 minutes.
• Discard the bay leaf.
• Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• Discard the skin and bones from the chicken breasts.
• Shred the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer.
• Season with salt and pepper, to taste.