SPICY CHICKEN AND PASTA STEW
Source of Recipe
Carolyn mailto:C234D@aol.com wwrecipes - Basics - Dried Pasta - March 20, 2002, theme - Healthy and Delicious
Recipe Introduction
Hi! I'm Carolyn. This is my first submission although I have enjoyed
WWR for a few years now. My husband and I relocated to South Carolina
from New York about a year and a half ago. He's a retired NYC
firefighter, and I was an RN. Now he plays lots of golf, and I can
read as much as I want to, which is a lot. We have four daughters and
a golden retriever, and will become first-time grandparents in July!
I'm really trying to present low-fat and delicious meals every day.
This recipe is from a Cooking Light cookbook, but everyone loves it.
List of Ingredients
4 oz bow tie or penne pasta, uncooked
2 tsp olive oil
3/4 lb skinned, boned chicken breast halves
2 tsp minced garlic (about 4 cloves)
1 16oz can no-salt-added chicken broth
1 14 1/2oz can Italian-style stewed tomatoes, undrained
1/2 tsp dried, crushed red pepper
2 cups tightly packed torn fresh spinach leaves
1/4 cup grated Parmesan cheese Recipe
Cook pasta according to package directions, omitting salt and fat;
drain and set aside. While pasta cooks, heat oil in a large saucepan
over medium-high heat until hot. Meanwhile, cut chicken into 1-inch
pieces. Add chicken and garlic to pan; cook 5 minutes or until
chicken is done, stirring occasionally. Add broth, tomatoes, and
crushed pepper; bring to a boil. Reduce heat, and simmer, uncovered,
5 minutes. Add pasta and spinach to pan. Cook 2 minutes, or until
spinach wilts, stirring occasionally. Ladle stew into individual
bowls; sprinkle with cheese.
Yield: 4 (1.5 cup) servings.
Per serving: Calories 288 Fat 5.7G Fiber 2.0G
Serve with bread.
This seems more like a hearty soup to me. I usually double the
recipe. (Wish I had some right now!)
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