Serves: 4
Total Calories: 1,587

1 (10 1/2-ounce) can chicken broth condensed
1 tablespoon tomato paste
1 1/2 teaspoons orange rinds grated
2 cloves garlic minced
1 broiler-fryer chicken (3 1/2 lb.), cut up and skinned
2 zucchini small (7 inches each), thinly sliced
2 carrots medium, thinly sliced
1/4 cup orange juice concentrate
2 tablespoons cornstarch
2 tablespoons parsley minced

In a heavy 10-inch skillet over medium-high heat, bring broth, tomato paste, orange rind and garlic to a boil. Add chicken reduce heat to low, cover and simmer for 20 minutes. Add zucchini and carrots, cover and simmer for 15 minutes or until vegetables and chicken are tender. Remove chicken to a heated platter, surround with vegetables cover and keep warm while making sauce.

In a small bowl, combine orange juice and cornstarch. Stir into hot mixture in skillet. Stirring, bring to a boil and boil until thickened. Stir in parsley.

To serve, spoon sauce over chicken and vegetables.

Nutritional Facts:

Serves: 4
Total Calories: 1,587
Calories from Fat: 43

More Recipes from the Current Calendars Cookbook:
Aunt Cora's Orange Chicken
Bacon-Lettuce-Tomato Salad
Breakfast Corn Bread
Butterscotch Pie
Cabbage-Potato Soup
Chocolate Angel Food Cake
Clam And Noodle Bake
Country Omelet
Golden Relish
Hashed Brown Potatoes
Molded Beet Salad
Oatmeal Raisin Bread
Soft Sandwich Buns
Strawberry-Rhubarb Pie