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Ingredients
US|METRIC
4 SERVINGS
- 2 carrots (medium, peeled)
- 2 cloves garlic (chopped)
- 2 Tbsp. extra virgin olive oil (2 turns of the pan)
- 1 zucchini (medium)
- 1 red bell pepper (small to medium, seeded)
- 1 yellow skinned onion (medium, peeled and halved)
- salt
- pepper
- 1 Tbsp. Herbes de Provence (available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme)
- 1 1/2 lb. red skinned potatoes (small)
- 1 cup dry white wine
- 14 oz. diced tomatoes (or coarsely ground tomatoes)
- 1 qt. chicken stock
- 1 cup soup
- 1 lb. chicken tenders (diced)
- 4 oz. condiment
- 1 jar olive tapenade
- 2 Tbsp. flat leaf parsley (chopped)
- crusty bread (to pass at table)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium970mg40% |
| Potassium2250mg64% |
| Protein40g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber9g36% |
| Sugars19g |
| Vitamin A150% |
| Vitamin C140% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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