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CHICKEN AND MACARONI STEW
Penny Pinching Main Dishes p.122
Serves 4 (1 3/4 cup)
My kids always loved the kind of stove-top stews that filled the house with lip-smacking aromas like this one does! The ingredients are simple, the cooking time is short, but the payoff in flavor and soul satisfaction is off the charts!
1 1/2 cups (8 ounces) diced cooked chicken breast
1/4 cup chopped onion
2 (2.5-ounce) jars sliced mushrooms, drained
2 cups shredded carrots
2 cups frozen cut green beans, thawed
1 (14 1/2-ounce) can stewed tomatoes, undrained
1 1/2 cups water
1 1/3 cups (3 ounces) uncooked elbow macaroni
1/2 teaspoon black pepper
2 teaspoon JO's Italian Seasoning or any Italian seasoning
In a large skillet sprayed with olive oil-flavored cooking spray, sauté chicken and onion for 5 minutes. Add mushrooms, carrots, green beans, undrained stewed tomatoes, and water. Mix well to combine. Bring mixture to a boil. Stir in uncooked macaroni, black pepper, and JO's Italian seasoning. Lower heat, cover, and simmer for 20 minutes or until macaroni is tender, stirring occasionally. HINT: Thaw green beans by placing in a colander and rinsing under hot water for one minute.
Each serving equals:
HE: 3 1/2 Vegetable, 2 Protein, 1 Bread
279 Calories, 3 gm Fat, 26 gm Protein, 37 gm Carbohydrate, 563 mg Sodium, 115 mg Calcium, 5 gm Fiber
DIABETIC EXCHANGES: 3 Vegetable, 2 Meat, 1 1/2 Starch
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