Presto chicken and pasta stew~

4 servings

Ingredients

Quantity Ingredient
4 cups Canned low-sodium chicken broth -- defatted
¾ pounds Chicken tenders, cut crosswise -- in 1\" pieces
1½ cup Julienned carrot sticks
1 cup Julienned fennel bulb -- reserve leaves
1 cup Julienned zucchini sticks
2 Shallots -- peeled/sliced
¼ pounds Linguine pasta -- broken in 4\" pieces
⅛ teaspoon Freshly ground pepper
1 4 oz jar strained carrots
(baby food)
1 tablespoon Snipped fennel leaves
Fennel sprigs (garnish)

Directions

Prep time: 25 minutes. Cooking time: 15 minutes.

1. In a 4-quart saucepan, bring chicken broth to a boil over medium heat. Add chicken tenders. Reduce heat to medium, cover and simmer for 5 minutes. Remove chicken tender pieces with a slotted spoon and reserve in a separate bowl.

2. Add carrots and fennel bulb. Cover and simmer for 5 minutes.

3. Add zucchini sticks, sliced shallots, broken linguine pasta, ground pepper and strained carrots. Stir, cover and cook for 10 minutes.

4. Return cooked chicken pieces to pot. Add reserved fresh fennel leaves. Stir, cover and cook for 5 minutes more.

5. To serve, divide the stew equally among 4 large soup bowls.

Garnish with the fresh fennel sprigs and serve immediately. Accompany the stew with a crisp romaine-lettuce salad and a tangy, low-fat vinaigrette dressing.

Per serving: 256 calories, 1.7 g fat (6% of calories), 3⅕ g dietary fiber, 27⅘ g protein, 31½ g carbohydrates, 49 ml cholesterol, 595 mg sodium. Also a very good source of vitamin A, B6, niacin, thiamine, potassium.

Typed for you by Marjorie Scofield 9/28/94 Recipe By : Prevention Cuisine Sept/1994 From: Marjorie Scofield Date: 12-06-95 (02:33) (160) Fido: Recipes

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