gourmet girls

Chicken, Pasta and Chickpea Stew

cooking spray
1 Cup thinly sliced celery
3/4 Cup diced carrot
1/2 Cup chopped onion
2 garlic cloves, minced
4 Cups fat-free, less sodium chicken broth
3 Cups marinara sauce
1 Cup canned chickpeas, drained and rinsed
3/4 Cup uncooked ditalini (short tube-shaped pasta)
1/2 Teaspoon black pepper
8 Ounces skinless, boneless chicken thighs, cut into 1/2 inch pieces
6 Tablespoons Parmesan, for serving

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot and onion to pan and cook about 12 minutes or until tender, stirring occasionally. Add garlic, cook a minute and stir constantly. Add broth, marinara, chickpeas, pasta and pepper and bring to boil. Reduce heat and simmer 12 minutes, until pasta is tender. Add chicken to pan and cook 3 minutes or until chicken is cooked through. Sprinkle with cheese to serve. Yield - 6 servings.
NOTE: if making soup ahead, omit the pasta and refrigerate or freeze soup. Thaw soup, take to boil and then add pasta.