Chicken and Vegetable Ragu with Herb Dumplings

1  lb.		uncooked boneless skinless chicken breast(s), cut into 1-inch pieces
3/4  teaspoon		table salt
1/4  teaspoon		black pepper
1/2  cup		medium uncooked onion(s), chopped
1  tablespoon		all-purpose flour
1/2  cup		all-purpose flour
2  cups		reduced-sodium chicken broth
10  ounces		10 oz uncooked potato(es), red variety, scrubbed and diced
1/4  cup		whole wheat flour
1-1/2  teaspoons		baking powder
1/2  cup		fat-free skim milk
2  teaspoons		unsalted butter
2  tablespoons		fresh parsley, fresh, chopped
2  tablespoons		chives, fresh, chopped
1-1/2  cups		frozen peas and carrots, thawed
1  teaspoon		dried thyme

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken and Vegetable Ragu with Herb Dumplings ingredients. The serving size for any ingredient in Chicken and Vegetable Ragu with Herb Dumplings may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Spray a nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the chicken and sprinkle with 1/4 teaspoon of the salt, and the pepper. Cook, stirring occasionally, until the chicken is lightly browned, about 6 minutes. Add the onion and cook, stirring, until softened, about 5 minutes longer.

Stir in 1 tablespoon of the flour and cook, stirring constantly, 1 minute. Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes.

Meanwhile, to make the dumpling dough, whisk together the remaining 1/2 cup all-purpose flour, the whole-wheat flour, baking powder, and the remaining 1/2 teaspoon salt in a medium bowl. Add the milk, butter, parsley, and chives; stir just until a soft dough forms. Set the dumpling dough aside.

Stir the peas and carrots and thyme into the Dutch oven and simmer 2 minutes. Drop 8 rounded tablespoonfuls of the dumpling dough onto the surface of the simmering stew. Simmer, covered, 8 minutes. Uncover and simmer until the dumplings are doubled in size and cooked through, about 3 minutes longer. Yields 1 cup stew and 2 dumplings per serving.