INGREDIENTS
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4 boneless, skinless chicken breasts, cut into bite-size pieces (I used shredded chicken)
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2 medium sweet potatoes, peeled and cubed
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2 medium Yukon Gold potatoes, peeled and cubed
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2 medium carrots, peeled and cut into 1?2-inch slices
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1 can (28 ounces) whole stewed tomatoes
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1 teaspoon salt
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1 teaspoon paprika
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1 teaspoon celery seeds
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1?2 teaspoon freshly ground black pepper
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1?8 teaspoon ground cinnamon
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1?8 teaspoon ground nutmeg
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1 cup nonfat, low-sodium chicken broth
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1?4 cup fresh basil, chopped