Low Fat Chicken Recipes

Ingredients:

1/2 cup ditalini macaroni -or small elbow macaroni
6 cup canned chicken broth
2 medium tomatoes, seeded -and cut into chunks
4 carrots, trimmed -peeled -chopped into 1-inch pieces
2 small onions, peeled and trimmed
4 oz haricots verts -thin, short green beans -ends trimmed
2 small zucchini -cut into 1/2-inch pieces
3 garlic cloves, chopped
1 cup shredded roast chicken, optional
1/4 cup packed fresh basil leaves -cut into thin strips
1 1/2 tsp kosher salt
freshly ground black pepper, to taste
olive oil, to taste
grated parmesan cheese, optional

Instructions:

1. In large pot of salted boiling water, cook pasta until a dente. Drain
and refresh under cold water; reserve.

2. In medium saucepan, combine broth, tomatoes, carrots, onions, haricots
verts, zucchini and garlic. Cover and bring to boil. Reduce heat to a
simmer and cook, uncovered, for 15 minutes. Add chicken, basil, salt and
pepper. Cook 2 minutes. Stir in olive oil. Serve hot or at room
temperature.

Makes 8 servings. Preparation time: About 45 minutes. Cooking time: About
20 to 25 minutes.

Per serving: About 140 cal, 10 g pro, 15 g car, 5 g fat, 31% cal from fat,
2 mg cholesterol, 1568 mg sod, 2 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



- - - - - - - - - - - - - - - - - -

Preparation Time: 0:00

Servings: 8