Chicken, Pasta, And Chickpea Stew
- 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
- 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.
celery, carrot, onion, garlic, chicken broth, marinara sauce, chickpeas, ditalini, ground black pepper, chicken thighs, parmesan cheese
Taken from www.food.com/recipe/chicken-pasta-and-chickpea-stew-260319 (may not work)