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Project Angel Food meals are not only mouthwatering, but medically tailored too. This Chicken & Apple Stew was developed by chefs, working with Alyssa Baldino, Project Angel Food’s Associate Director of Nutrition Services & Therapeutics, to support clients whose health is improved when receiving a renal diet, such as those with compromised kidney function.

A renal diet is one that is low in sodium and high in quality protein. Don’t be fooled, just because our Chicken Apple Stew is good for you doesn’t mean that it’s not delicious. Support Project Angel Food’s Medically Tailored Meals Program.

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Chicken & Apple Stew

‍Serves 4

Prep time:         10 minutes

Cook Time:       60 minutes

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Ingredients 

3 cup                  Egg Noodles                

1 ½ lb.                Chicken Breast, boneless, chopped into 1” cubes

¾ cup                Chicken Broth, low sodium

2                         Apples, medium, sliced and peeled

¼ cup                 Unsweetened Applesauce

¼ cup                 Asparagus, chopped

½ cup                 Carrots, sliced

½ tsp                  Dried tarragon

½ tsp                  Black Pepper          

½ tsp                  Fresh Ginger

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Instructions 

1. Cook egg noodles and set aside.
2. Cook chicken breast pieces in a 300º oven for 45 minutes (until they test 165 degrees in the center); drain and reserve the broth.
3. Put cooked chicken and pasta in a warmer (or in the oven at175º.)
4. Add chicken reserve, broth & carrots to a stock pot.
5. Bring to a boil & reduce head to a simmer for about 15minutes or until carrots are about half cooked.
6. Add apples & asparagus and cook for another 15 minutes.
7. Add applesauce and return to a boil for five minutes. Add tarragon, pepper, and ginger.
8. Pour over chicken and egg noodles and serve.

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