Ingredients

1

teaspoon onion powder

1

lb. chicken breast tenders, cut in half crosswise

3

medium Yukon gold or russet potatoes, cut into 1- inch cubes (about 3 1/2 cups)

1

cup fresh baby carrots

1

(8-oz.) pkg. fresh whole mushrooms, halved

1

(14 1/2-oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium

1

tablespoon tomato paste

1/2

teaspoon salt

1/2

teaspoon dried thyme leaves

1/4

cup water

2

tablespoons cornstarch

Preparation

Sprinkle onion powder evenly over chicken breast tenders; toss to coat well. Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook until browned.

Add all remaining ingredients except water and cornstarch. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender and chicken is no longer pink in center.

In small bowl, combine water and cornstarch; blend well. Add to chicken mixture; mix well. Bring to a boil. Cook and stir until thickened. If desired, season with salt and pepper.