Lunch: Chicken Taco Stew in Bread Bowls

Relish a Mexican dinner with this delicious chicken stew that features Giant® Niblets® corn and Progresso® beans. Served in bread bowls made with Pillsbury® French loaf.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Chicken Taco Stew in Bread Bowls

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 can (11 oz) Pillsbury™ refrigerated crusty French loaf
1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (10 oz) diced tomatoes and green chiles, undrained
1 cup frozen corn
1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon cornstarch
1/2 cup shredded Cheddar cheese (2 oz)

Instructions

Heat oven to 350 °F. Spray cookie sheet with cooking spray. Cut dough into 3 equal pieces. Shape each into a ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam sides down, on cookie sheet.
Bake 18 to 22 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in 2-quart saucepan, mix remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until mixture boils and thickens.
Cut top off each bread loaf. Lightly press center of bread down to form bowls. Place each bread bowl in individual shallow soup plate. Spoon about 1 cup stew into each bread bowl. Sprinkle with cheese. Place top of each bread bowl next to filled bowl.

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