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Chicken and Sweet Potato Stew
- 4 boneless, skinless chicken breasts, cut into bite-size pieces
- 2 medium sweet potatoes, peeled and cubed
- 2 medium Yukon Gold potatoes, peeled and cubed
- 2 medium carrots, peeled and cut into 1/2-inch slices
- 1 can (28-ounce) whole tomatoes
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup nonfat, low-sodium chicken broth
- 1/4 cup fresh basil, chopped
Directions:View on PBS Food
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