Chicken, Pasta, and Chickpea Stew

By dashy_65

Ingredients

• Cooking spray
• 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
• 1 cup canned chickpeas (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

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

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.

237 cal, 7.1g fat, 28.1g carb, 5.8g fiber, 724mg sodium