This recipe is wonderful. I modified it slightly by using beef boullion and beef stock instead of chicken, and I left out the garlic. Another tip is to only cook the veggies until tender rather than soft or mushy, so be very careful not to overcook. With these tips in mind, I found the recipe to be very delicious, and so did my guests for dinner. It was a huge hit at our table and made great leftovers for lunch the next day too.
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