This recipe is easy (I mean really easy), Luke-approved (which means it's really good), and good for you! We had it at Mike and Lori's cabin, and then I made it for dinner club. The recipe and nutritional information can be found here, but I've typed it in this post for convenience.
Chicken, Pasta, and Chickpea Stew (from Cooking Light)
Cooking Spray
1 C thinly sliced celery
3/4 C diced carrot
1/2 C chopped onion
2 garlic cloves, minced
4 C chicken broth
3 C basic marinara
1 C canned chickpeas (garbanzo beans), rinsed and drained
3/4 C ditalini (very short, tube-shaped macaroni)
1/2 tsp. freshly ground pepper
8 oz. chicken, cut into 1/2 inch pieces
6 T shaved parmesan cheese
Heat a pan over medium heat and coat with cooking spray. Add celery, carrot, and onion. Cook 12 minutes or until tender. Add garlic, cook for 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat and simmer for 12 minutes, or until pasta is tender. Add chicken (raw) to pan and cook for 3 minutes or until chicken is done. Sprinkle with cheese to serve.
This makes six 1 1/2 C servings, each only 237 calories. Let me know if you try this one--it is a keeper!
2 comments:
yummy. I need to try that! thanks for sharing :)
Definitely a keeper! It was awesome! I think I'm going to make it for Dustin next week!!!
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