Pasta Chicken Stew
Serve with crusty French bread.

Yield: 6 servings (serving: about 1 1/2 cups soup and 1 tablespoon cheese)

Cooking spray
1 cup thinly sliced celery
3/4 cup diced carrot
1/2 cup chopped onion
2 garlic cloves, minced
4 cups low sodium chicken broth
3 cups purchased basic marinara sauce
1 cup canned garbanzo beans, rinsed and drained
3/4 cup uncooked ditalini (very short tube-shaped macaroni)
1/2 teaspoon freshly ground black pepper
8 ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces
6 tablespoons shaved fresh Parmesan cheese

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly.

Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.

Per Serving: 270 Calories; 6g Fat (18.9% calories from fat); 2g Saturated Fat; 20g Protein; 35g Carbohydrate; 5g Dietary Fiber; 22mg Cholesterol; 1115mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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