CHICKEN AND MACARONI STEW Penny Pinching Main Dishes p.122 freezer friendly 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.
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