Chicken, Pasta, and Chickpea Stew |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Great recipe I tried out of the Cooking Light magazine I got this month....They used their homemade marinara sauce (which I will post), but you can use a jar one too. Great stew... Ingredients:
1 cup thinly slice celery |
3/4 cup diced carrot |
1/2 cup chopped onion |
2 garlic cloves, minced |
4 cups fat-free chicken broth |
3 cups marinara sauce |
1 cup canned chick-peas, rinsed and drained (garbanzo beans) |
3/4 cup uncooked ditalini |
1/2 teaspoon ground black pepper |
8 ounces boneless skinless chicken thighs, cut into pieces |
6 tablespoons shaved fresh parmesan cheese |
Directions:
1. Heat a dutch oven over medium heat. Coat pan with cooking spray. Add clerly, 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.
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