| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vegetarian |
Chicken/tur, Eat-lf mail, Low fat, Main dishes |
6 |
servings |
INGREDIENTS
| 12 |
c |
Water |
| 1 |
c |
Chopped Carrots |
| 3/4 |
c |
Chopped Celery |
| 8 |
tb |
Nonfat Veg Chicken Broth; Low Sod, Or Nonfat Chicken Bouillon |
| 3 |
c |
Corn Kernels |
| 4 |
|
Skinless Boneless Chicken Breast Halves; Or 6 Skinless Chicken Thighs |
| 2 |
ts |
Canola Oil |
| 1 |
c |
Orzo |
| 1 |
sm |
Onion; Chopped |
| 6 |
oz |
Penne Pasta |
INSTRUCTIONS
Cut chicken into bite-sized pieces. Saute in 2 tsp canola oil (or
less if you can manage to use less). Remove from saute pan and put
into soup pot. Add water, vegetarian chicken bouillon powder, chopped
carrots, chopped celery and corn kernels (I used frozen and didn't
bother to defrost them first... just put them into the pot). Cook
about 1 hr. on med-low.
Add orzo to the soup pot.
Meanwhile, also cook penne pasta in another pot of boiling salted
water. When it is done, drain and add pasta to the soup pot. Continue
to cook for approx 5 min to meld flavors.
This was very, very good. Didn't require much in "watching" time.
Made the house smell wonderful!!
Created and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
NOTES : Cal 324.4 Total Fat 3.9g Sat Fat 0.6g Carb 51.9g Fib 4.1g Pro
23.5g Sod 193mg CFF 10.3%
Recipe by: Reggie Dwork <reggie@reggie.com>
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 20,
1999, converted by MM_Buster v2.0l.
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