Once Luther Vandross learned he was diabetic, he got into healthier cooking and eating. One taste of this soup, and you'll be singing his praises!
Servings: Makes 6 servings
Ingredients
  • 1 teaspoon olive oil
  • 1 small onion , finely chopped
  • 1/2 cup chopped celery
  • 3 cloves garlic , minced
  • 1 pound ground chicken
  • 2 cans (14.5 ounces) no-salt-added stewed tomatoes , undrained
  • 1 can (14.5 ounces) reduced-sodium fat-free chicken broth
  • 1 can (8 ounces) no-salt-added tomato paste
  • 1 jar (4 ounces) chopped or sliced pimientos , drained
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup ' ' uncooked rotini pasta
Directions
Coat a large soup pot with fat-free cooking spray and add olive oil. Heat over medium heat until the oil is hot. Add the onion, celery and garlic. Cook, stirring frequently, until the vegetables are just tender, about 4 minutes. Add the chicken and cook, breaking up the meat with a spoon, until the chicken is no longer pink, about 10 minutes. Pour off any fat.

Stir in the stewed tomatoes, broth, tomato sauce, pimientos, Italian seasoning, basil, oregano, salt and pepper. Bring to a boil over high heat. Add the pasta and return to a boil. Reduce the heat to medium-low, cover and cook until the pasta is just tender, about 15 minutes.

From the book Patti LaBelle's Lite Cuisine
Nutritional Information
250 calories, 6 grams fat, 1.5 grams saturated fat, 50 mg of cholesterol, 850 mg sodium, 27 grams carbohydrate, 3 grams fiber, 24 grams protein

Diet exchanges: 1 starch, 2 1/2 very lean meat, 2 vegetables, 1 fat or 2 carbohydrate choices

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