Let it Flow

I just flipped through the October edition of Cooking Light and there were many delicious sounding recipes. I cooked this one up last night - it only took 30 minutes! The best part - it tastes good, too.

1 cup thinly sliced celery
3/4 cup diced carrot
1/2 cup chopped onion
2 garlic cloves, minced
4 cups fat-free less sodium chicken broth
3 cups basic marinara sauce
1 cup canned chickpeas, rinsed and drained
3/4 cup uncooked ditalini (small tube shaped pasta)
1/2 tsp ground black pepper
8 ounces boneless, skinless chicken thighs (I used chicken breasts), but into 1/2 inch pieces
6 tablespoons shaved parmesan cheese

Heat a Dutch oven (or pot) over medium heat. Coat with cooking spray (I used a little olive oil). 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. (I cooked chicken separately). Sprinkle with cheese.

Source: Cooking Light, October 2007, p 166

Tags: Recipes //