1 cn Reduced-sodium chicken broth

--(49 1/2 ounces) 1/2 c Water

1 lb (3 medium) potatoes

-- cut into 1/2-inch cubes 1 md Carrot

-- cut into 1/4-inch slices 1 lb Chicken breasts

-- (boned and skinned) -- cut into 1-inch chunks 1 md Zucchini

-- cut into 1/4-inch slices 3 Green onions; sliced

2 ts Dried basil

Salt and pepper, to taste In 3-quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper.

Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g protein. Source: The Potato Board