Chicken Minestrone

Course : Chicken
Serves: 4
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2 teaspoons vegetable oil
3/4 pound boned and skinned chicken breasts -- cut into 1 inch cubes
2 medium carrots -- finely diced
1 medium onion -- finely diced
1/2 cup celery -- finely diced
28 ounces canned tomatoes -- with spices (1 can)
2 cups fat-free chicken broth
2 cups water
1/2 teaspoon thyme -- dried
1/4 teaspoon rosemary -- dried, crumbled
1 cup canned kidney beans -- drained
3/4 cup macaroni

Preparation / Directions:

In a large Dutch oven, heat oil over medium heat; saut‚ chicken, carrots, onion and celery about 5 minutes or until tender. Add tomatoes, breaking up with fork. Add chicken broth and water, thyme and rosemary; bring to a boil. Reduce heat cover and simmer for 10-15 minutes. Stir in kidney beans and macaroni; simmer, uncovered 10 to 15 minutes, stirring occasionally or until macaroni it tender. Makes 4 servings of 2 cups each.


Nutritional Information:

316 Calories (kcal); 4g Total Fat; (11% calories from fat); 33g Protein; 41g Carbohydrate; 49mg Cholesterol; 849mg Sodium

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