Servings: Makes 6 servings
Ingredients 1 teaspoon olive oil1 small onion , finely chopped1/2 cup chopped celery3 cloves garlic , minced1 pound ground chicken2 cans (14.5 ounces) no-salt-added stewed tomatoes , undrained1 can (14.5 ounces) reduced-sodium fat-free chicken broth1 can (8 ounces) no-salt-added tomato paste1 jar (4 ounces) chopped or sliced pimientos , drained1/2 teaspoon dried Italian seasoning1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1 cup ' ' uncooked rotini pasta
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
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