| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Poultry |
2 |
Servings |
INGREDIENTS
| 1/2 |
cn |
Tomatoes (16-ounce can) (about 1 cup) |
| 1 |
c |
Frozen mixed vegetables |
| 1/3 |
c |
Elbow macaroni, uncooked |
| 1/4 |
c |
Onion, chopped |
| 1/4 |
ts |
Oregano leaves |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Garlic powder |
| 1 |
ds |
Pepper |
| 1 |
|
Bay leaf |
| 1 |
c |
Chicken stock (from Stewed Chicken) |
| 3/4 |
c |
Chicken, cooked, diced (from Stewed Chicken) |
INSTRUCTIONS
2 servings of about 1-1/4 cups each 286 calories per serving
1. Break up large pieces of tomatoes. Place all ingredients except chicken
into saucepan.
2. Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni
is tender--about 15 minutes.
Stir several times to prevent macaroni from sticking.
3. Add chicken. Heat to serving temperature.
4. Remove bay leaf.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden
Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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