Presto Chicken And Pasta Stew~ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 cup: Canned low-sodium chicken,
2: Shallots, peeled/sliced
- broth, defatted
1/4 lbs: Linguine pasta, broken in
3/4 lbs: Chicken tenders, cut
- 4" pieces,
- crosswise, in 1" pieces
1/8 tsp: Freshly ground pepper,
1 1/2 cup: Julienned carrot sticks,
1: 4 oz jar strained carrots,
1 cup: Julienned fennel bulb --,
, baby food
- reserve leaves,
1 tbsp: Snipped fennel leaves,
1 cup: Julienned zucchini sticks,
Fennel sprigs, garnish
Directions:
Prep time: 25 minutes. Cooking time: 15 minutes.
1. In a 4-quart saucepan, bring chicken broth to a boil over medium
heat. Add chicken tenders. Reduce heat to medium, cover and simmer
for 5 minutes. Remove chicken tender pieces with a slotted spoon and
reserve in a separate bowl.
2. Add carrots and fennel bulb. Cover and simmer for 5 minutes.
3. Add zucchini sticks, sliced shallots, broken linguine pasta, ground
pepper and strained carrots. Stir, cover and cook for 10 minutes.
4. Return cooked chicken pieces to pot. Add reserved fresh fennel
leaves. Stir, cover and cook for 5 minutes more.
5. To serve, divide the stew equally among 4 large soup bowls.
Garnish with the fresh fennel sprigs and serve immediately. Accompany
the stew with a crisp romaine-lettuce salad and a tangy, low-fat
vinaigrette dressing.
Per serving: 256 calories, 1.7 g fat (6% of calories), 3.2 g dietary
fiber, 27.8 g protein, 31.5 g carbohydrates, 49 ml cholesterol, 595
mg sodium. Also a very good source of vitamin A, B6, niacin,
thiamine, potassium.
Typed for you by Marjorie Scofield 9/28/94
Recipe By : Prevention Cuisine Sept/1994
From: Marjorie Scofield Date: 12-06-95 (02:33)
(160) Fido: Recipes
Source from luhu.jp
1. In a 4-quart saucepan, bring chicken broth to a boil over medium
heat. Add chicken tenders. Reduce heat to medium, cover and simmer
for 5 minutes. Remove chicken tender pieces with a slotted spoon and
reserve in a separate bowl.
2. Add carrots and fennel bulb. Cover and simmer for 5 minutes.
3. Add zucchini sticks, sliced shallots, broken linguine pasta, ground
pepper and strained carrots. Stir, cover and cook for 10 minutes.
4. Return cooked chicken pieces to pot. Add reserved fresh fennel
leaves. Stir, cover and cook for 5 minutes more.
5. To serve, divide the stew equally among 4 large soup bowls.
Garnish with the fresh fennel sprigs and serve immediately. Accompany
the stew with a crisp romaine-lettuce salad and a tangy, low-fat
vinaigrette dressing.
Per serving: 256 calories, 1.7 g fat (6% of calories), 3.2 g dietary
fiber, 27.8 g protein, 31.5 g carbohydrates, 49 ml cholesterol, 595
mg sodium. Also a very good source of vitamin A, B6, niacin,
thiamine, potassium.
Typed for you by Marjorie Scofield 9/28/94
Recipe By : Prevention Cuisine Sept/1994
From: Marjorie Scofield Date: 12-06-95 (02:33)
(160) Fido: Recipes
Source from luhu.jp