Chicken, Pasta, and Chickpea Stew

Chicken, Pasta, and Chickpea Stew
Photo by Becky Luigart-Stayner


  • 1 cup thinly sliced celery
  • 2 garlic cloves, minced
  • 3 cups Basic Marinara
  • 8 ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces
  • ½ teaspoon freshly ground black pepper
  • 4 cups fat-free, less-sodium chicken broth
  • ¾ cup diced carrot
  • + 5 more ingredients
    • Cooking spray
    • 6 tablespoons shaved fresh Parmesan cheese
    • 1 cup canned chickpeas (garbanzo beans), rinsed and drained
    • ½ cup chopped onion
    • ¾ cup uncooked ditalini (very short tube-shaped macaroni)

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and sim...

View full recipe at My Recipes


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