CHICKEN, PASTA, AND VEGGIE STEW
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 pounds boneless, skinless chicken breast48 oz container low sodium chicken broth5 C water1 C water12 oz pkg Barilla tri color rotini pasta1.5 C diced celery1 C chopped onion1 package frozen broccoli1 package peas and carrots1/2 C fresh parsley2 Tbs minced garlic2 Tbs black pepper1 jar low sodium chicken gravy or 2 pkgs dry3 Tbs cornstarch
In a large pot add chicken broth and 5 C water. Add in chicken breasts, celery, and onions. Cook over medium high heat. When breast meat is done, remove it from pot (leave celery and onions boiling) and shred or chop. Set meat aside. Add frozen vegetables to pot and boil for 3-5 minutes, then add in rotini pasta, garlic, and pepper. Boil 5 minutes, then add in fresh parsley. Add cornstarch to 1 cup cold water, stir until dissolved. If you are using packaged gravy, add this to the cup of water as well. You will have a fairly thick mixture, but that's fine. Add this and your cut up chicken to the pot. If you are using jar gravy, add this in now as well. Cook another 2-5 minutes until desired thickness is reached, stirring often. Remove from heat and serve.
Serving Size: Makes 6-8 servings Calorie calculations are for 6
Number of Servings: 6
Recipe submitted by SparkPeople user MJ-SHE-BEAST.
Serving Size: Makes 6-8 servings Calorie calculations are for 6
Number of Servings: 6
Recipe submitted by SparkPeople user MJ-SHE-BEAST.
Nutritional Info Amount Per Serving
- Calories: 476.4
- Total Fat: 9.7 g
- Cholesterol: 64.2 mg
- Sodium: 934.7 mg
- Total Carbs: 62.9 g
- Dietary Fiber: 7.1 g
- Protein: 37.3 g
Member Reviews