One of my favorite ways to use marinara sauce in another recipe is Chicken, Pasta and Chickpea Stew adapted from CookingLight. It tastes like it simmered for hours when you use the crock-pot marinara featured here.
Chicken, Pasta and Chickpea Stew
6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon cheese)
Ingredients
- Cooking spray
- 1 cup thinly sliced celery
- 3/4 cup small diced carrot
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 4 cups fat-free, less-sodium chicken broth
- 3 cups crock-pot marinara (from the previous post)
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 3/4 cup uncooked small pasta (I used mini farfalle)
- 1/2 teaspoon freshly ground black pepper
- 8 ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces (I used 1/4 lb extra lean ground beef this time and it was plenty!)
- 6 tablespoons shaved fresh Parmesan cheese
Preparation
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 if desired and serve with an ooey gooey grilled cheese sandwich for dipping!
Nutritional Information
- Calories: 237 (27% from fat)
- Fat: 7.1g (sat 2g,mono 3.2g,poly 1.5g)
- Protein: 15.5g
- Carbohydrate: 28.1g
- Fiber: 5.8g
- Cholesterol: 29mg
- Iron: 2.5mg
- Sodium: 724mg
- Calcium: 138mg
