![](https://cdn.statically.io/img/www.allrecipes.com/thmb/2wI6OqcBH5gnTS1ktnZcDipigkI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4577965-4d5f7f44e4974b6abfe7146d028fc60e.jpg)
Ingredients
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1 tablespoon butter
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1 ¼ pounds skinless, boneless chicken breast, cubed
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5 potatoes, peeled and cubed
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1 carrot, sliced
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1 onion, chopped
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1 tablespoon tomato paste
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salt and freshly ground black pepper
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water to cover
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1 bunch fresh parsley, chopped
Directions
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Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
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Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.
Nutrition Facts (per serving)
408 | Calories |
6g | Fat |
54g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 408 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 3g | 14% |
Cholesterol 81mg | 27% |
Sodium 186mg | 8% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 8g | 28% |
Total Sugars 5g | |
Protein 34g | 69% |
Vitamin C 78mg | 87% |
Calcium 86mg | 7% |
Iron 4mg | 23% |
Potassium 1530mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.