Serves: 6
Total Calories: 664

1 tablespoon olive or vegetable oil
1 pound boneless skinless chicken breast half, cut into 1 inch pieces
1 medium onion, chopped 1/2 cup
2 medium summer squash, diced (2 cups)
4 medium carrots, thinly sliced (2 cups)
1 cup sliced mushrooms (3 ounces)
1 cup dried lentils (8 ounces), sorted and rinsed
1/4 cup chopped fresh basil
4 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 (28-ounce) can Italian style pear shaped tomato, undrained
shredded Parmesan cheese

1 can (28 ounces) Italian-style pear-shaped tomatoes, undrained
Shredded Parmesan cheese
Heat oil in Dutch oven over medium-high heat. Cook chicken and onion in oil 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center.
Stir in remaining ingredients except cheese, breaking up tomatoes. Heat to boiling, stirring occasionally reduce heat to medium-low. Cover and cook 20 to 25 minutes or until lentils are tender. Serve with cheese.

1 Serving: Calories 260 (Calories from 55 ) Fat 6g (Saturated 1g) Cholesterol 45mg Sodium 1230mg Carbohydrate 32g (Dietary Fiber 11g) Protein 31g
% Daily Value: Vitamin A 74% Vitamin C 26% Calcium 10% Iron 30%
Diet Exchanges: 1 Starch, 3 Very Lean Meat, 3 Vegetable

Betty's Tip
Lentils can be stored in a cool, dry place for up to 2 years. Lentils do not require soaking, and compared to other legumes, they cook in a relatively short time.

Nutritional Facts:

Serves: 6
Total Calories: 664
Calories from Fat: 70

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Buffalo Chicken Chili
Chicken Cordon Blue Chowder
Chicken Noodle Soup
Chicken and Root Vegetable Soup
Chicken-Cheese Chowder
Italian Chicken and Bean Soup
Italian Chicken-Lentil Soup
Lemony Chicken-Lentil Soup
Southwest Chicken and Chili Stew
Spring Arborio Rice and Chicken Soup
Summertime Chicken Gazpacho
Turkey-Corn Chowder
Tuscan Tomato Soup
White Bean Chili