| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Pasta, Soups | 8 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 4 | c | Garlic, minced |
| 4 | Celery stalk, chopped fine | |
| 2 | Carrot, minced | |
| 1 | Red bell pepper, chopped | |
| 8 | c | Fat-free chicken broth |
| 2 | c | Shell pasta, small |
| 2 | c | Cooked chicken, cubed |
| 2 | T | Fresh lemon juice |
| 2 | t | Lemon peel, grated |
| 6 | c | Fresh spinach, stems removed |
| Salt and pepper, to taste |
INSTRUCTIONS
Heat oil in a large pot over medium heat. Add onion and garlic, cook 1 minute. Add celery. carrots, pepper and saute until tender, about 8 minutes. Add broth and bring to a boil. Reduce to simmer and cook about 20 minutes. 2. Meanwhile cook pasta in large pot of boiling water, drain. (Note: I cook pasta in water rather than broth so the pasta won't soak up all my homemade broth,. If you want, add pasta to broth after 20 minutes, cook 10 minutes and go to step 3. You will probably need to add more broth or water to soup.) 3. Mix in pasta, chicken, lemon juice, peel and spinach. Cook until spinach just wilts. Season with salt and pepper. Makes 8 2-cup servings at 317 calories, 4 gram fat 3 grams fiber. Optional: Sprinkle freshly grated parmesan in bowls after serving. Amount will objviously affect calories and fat. Recipe By : Adapted from Bon Appetit Posted to Digest eat-lf.v096.n183 Date: Wed, 09 Oct 1996 16:39:32 -0500 From: Kathie Briggs <[email protected]>
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