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Prep Time: 2 Minutes Cook Time: 13 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Round out this rustic one-dish meal with warm crusty bread, and use it to soak up the richly flavored broth. Orzo makes a fine substitute for the ditalini. Ingredients:
1/2 cup uncooked ditalini (very short tube-shaped macaroni) |
1 1/4 pounds skinless, boneless chicken thighs, chopped |
3 cups fat-free, less-sodium chicken broth |
1 cup water |
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano |
1 (6-ounce) package fresh baby spinach |
2 tablespoons commercial pesto |
1/4 teaspoon freshly ground black pepper |
grated fresh parmesan cheese (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Set aside.
2. While pasta cooks, combine chicken, broth, and water in a large Dutch oven. Cover and bring to a boil. Reduce heat, and simmer 3 minutes or until chicken is cooked. Remove chicken with a slotted spoon; keep warm. Stir in tomatoes; cook 1 minute or until thoroughly heated. Stir in spinach; cook 2 minutes or until spinach wilts. Add cooked chicken and pasta to pan; cook 1 minute or until thoroughly heated. Stir in pesto and pepper. Ladle soup evenly into 6 bowls, and sprinkle with Parmesan cheese, if desired.
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