Chicken and Zucchini Stew

1 18 ounce can tomatoes
1 cup low fat, low sodium chicken broth
1 small green pepper, coarsely chopped
2 garlic cloves, minced
2 medium zucchini, coarsely chopped
fresh ground pepper and salt to taste
2 teaspoons minced fresh basil
1 1/2 pounds boneless, skinless chicken breasts, cooked and cubed into 2 inch pieces

Drain the liquid from the tomatoes into a saucepan. Chop the tomatoes and set aside. Add the broth, green pepper and garlic to the tomato liquid. Bring to a boil, reduce heat to medium and cook for 10 minutes. Add the reserved tomatoes, zucchini, pepper, salt and basil. Simmer until zucchini is tender, about 10 minutes. Reduce heat to low and add the chicken. Cook for 45 minutes.

Nutrition Information per serving:
Calories 169, Calories From Fat 32, Total Fat 4 g, Saturated Fat 1 g, 225F 69 mg, Sodium 241 mg Total Carbohydrate 7 g, Dietary Fiber 2 g, Sugars 4 g, Protein 27 g
Exchanges per serving: 1 Vegetable, 4 Very Lean Meat