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Chicken and Chickpea Stew
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Ingredients
1 T. canola oil
1 - 15 oz can chickpeas, rinsed
2 celery stalks, chopped
1 - 15 oz can white kidney beans, rinsed
2 carrots, diced
1 ½ c. dry, short tubed pasta
1 onion, diced
8 skinless, boneless chicken thighs, cubed
4 c. chicken broth
½ c. grated fresh parmesan cheese
3 c. spaghetti sauce
Salt and pepper to taste
Directions
In a large sauce pan heat oil over medium heat, add celery, carrot and onion and sauté until tender. Add garlic and cook about 1 minute, stirring constantly. Add broth, spaghetti sauce, chickpeas, kidney beans, pasta, pepper and bring to a boil. Reduce heat to a medium-low and simmer until pasta is tender, about 10-12 minutes. Add chicken to pan and cook 5-8 minutes until chicken is done. Sprinkle with parmesan cheese and serve.
Nutrition Facts
Serving Size
Servings Per Container
12
Amount Per Serving
Calories
Calories From Fat
% Daily Value *
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
%
•
Vitamin C
%
Calcium
%
•
Iron
%
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories
2,000
2,2500
Total Fat
Less than
65g
80g
Saturated Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2,400mg
2,400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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