Dinner

CHICKEN, PASTA, AND VEGGIE STEW is for Dinner.

CHICKEN, PASTA, AND VEGGIE STEW takes 10 minutes to prepare.

CHICKEN, PASTA, AND VEGGIE STEW takes 60 minutes to cook.

CHICKEN, PASTA, AND VEGGIE STEW makes 6 servings.

The ingredients for CHICKEN, PASTA, AND VEGGIE STEW are:

1.5 pounds boneless, skinless chicken breast
48 oz container low sodium chicken broth
5 C water
1 C water
12 oz pkg Barilla tri color rotini pasta
1.5 C diced celery
1 C chopped onion
1 package frozen broccoli
1 package peas and carrots
1/2 C fresh parsley
2 Tbs minced garlic
2 Tbs black pepper
1 jar low sodium chicken gravy or 2 pkgs dry
3 Tbs cornstarch

Here is how you make CHICKEN, PASTA, AND VEGGIE STEW:

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 6Number of Servings: 6Recipe submitted by SparkPeople user MJ-SHE-BEAST.

The nutritional information for CHICKEN, PASTA, AND VEGGIE STEW is:

• Servings Per Recipe: 6
• 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