Chicken, Pasta, And Chickpea Stew
- 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
- 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
- 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.
cooking spray, celery, carrot, onion, garlic, chicken broth, chickpeas, macaroni, freshly ground black pepper, skinless, parmesan cheese
Taken from www.myrecipes.com/recipe/chicken-pasta-chickpea-stew (may not work)