Quick Chicken Stew

Ingredients

• 1  bay leaf 
• 2 tablespoons butter 
• 29 ounce tomatoes diced with juice canned
• 1 medium carrots thinly sliced
• 0.5 teaspoon basil dried
• 2 cloves garlic minced
• 2 tablespoons olive oil 
• 1 medium onion cut into 1/2-inch pieces
• 1 medium bell pepper red cut into 1/2 inch pieces
• 0.5 teaspoon pepper flakes red
• 4 servings salt and pepper to taste
• 1 pound chicken breast halves boneless skinless cut into bite-size pieces
• 1 medium zucchini cut into 1/2-inch pieces

Equipment

• frying pan

Directions

1. Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute.
2. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper.
3. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.