Chicken And Tiny Star Pasta Stew
|Scallions||3⁄4 Bunch (75 gm) (1 Small Bunch)|
|Skinless boneless chicken breasts||1 Pound|
|Chicken broth||3 Cup (48 tbs)|
|Tiny pasta stars/Other small pasta shapes||1⁄2 Cup (8 tbs)|
1 Cut the carrots into very thin slices. Cut the mushrooms into thin slices. Coarsely chop the scallions. Cut the chicken into bite-size pieces; set aside.
2 In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring, until the flour has completely absorbed the butter, about 1 minute.
3 Increase the heat to medium-high, slowly add a small amount of the chicken broth and stir to combine with the butter and flour. Then add the rest of the chicken broth, the thyme and pepper, and bring to a boil, stirring until slightly thickened.
4 Add the pasta and carrots and cook, uncovered, for 3 minutes.
5 Add the mushrooms, chicken and whole tomatoes. Return the mixture to a boil over medium-high 'heat, breaking up the tomatoes with a spoon. Reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 5 minutes.
6 Stir in the scallions
Serving size: Complete recipe
Calories 1486 Calories from Fat 291
% Daily Value*
Total Fat 33 g50.7%
Saturated Fat 17.1 g85.6%
Trans Fat 0.1 g
Cholesterol 327.6 mg109.2%
Sodium 2316.9 mg96.5%
Total Carbohydrates 160 g53.2%
Dietary Fiber 10.2 g40.9%
Sugars 19.1 g
Protein 133 g265.9%
Vitamin A 536.5% Vitamin C 107.3%
Calcium 21.1% Iron 45.1%
*Based on a 2000 Calorie diet