Chicken Soup Pasta
- Number of Servings: 6
Ingredients
2 (6-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces 1/2 cup each hopped celery, onion, and bell pepper 1 cup carrots 1/4 teaspoon freshly ground black pepper7 cups fat-free, less-sodium chicken broth1 cup uncooked whole wheat rotini (corkscrew pasta
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken and next 3 ingredients; cook 6 minutes or until chicken begins to brown and vegetables are tender, stirring frequently. Add broth; bring to a boil. Add pasta, reduce heat to medium, and cook 8 minutes or until pasta is done.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JOJO_1965.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JOJO_1965.
Nutritional Info Amount Per Serving
- Calories: 171.9
- Total Fat: 4.8 g
- Cholesterol: 16.2 mg
- Sodium: 171.0 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.0 g
- Protein: 10.6 g
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