Chicken Pasta Vegetable Bean Minestrone Recipe - Cooking Index
Chicken Pasta Vegetable Bean Minestrone Recipe - Cooking Index
The unusual sweet chicken flavor is due to the sweet potatoes. White potatoes can be used or a combination of both. By adding the chicken at the end, the meat does not become overcooked.
Courses: Soup| 2 teaspoons | 10ml | Vegetable oil |
| 1 teaspoon | 5ml | Crushed garlic |
| 3/4 cup | 46g / 1.6oz | Chopped onions |
| 3/4 cup | 82g / 2.9oz | Finely-chopped carrots |
| 1 cup | 237ml | Sliced mushrooms |
| 1 cup | 146g / 5.1oz | Diced sweet potatoes |
| 5 cups | 1185ml | Chicken stock |
| 1 cup | 160g / 5.6oz | Canned red kidney beans or chick peas - drained |
| 6 oz | 170g | Boneless skinless chicken breast - diced |
| 1 cup | 146g / 5.1oz | Chopped broccoli |
| 1/3 cup | 78ml | Small shell pasta |
| = (or broken linguine) | ||
| 1/4 cup | 36g / 1.3oz | Chopped parsley |
In large nonstick saucepan, heat oil; saute garlic, onions, and carrots until tender, approximately 7 minutes. Add mushrooms and saute for 4 minutes.
Add sweet potatoes, stock, and beans. Cover and simmer on low heat for 12 minutes or until sweet potatoes are just tender.
Add chicken, broccoli, and pasta; simmer for 7 minutes or until pasta and chicken are cooked. Sprinkle with parsley.
This recipe yields 6 servings.
Per Serving: 213 calories; 12g protein; 4g total fat (0.5g saturated fat); 35g carbohydrate; 18mg cholesterol; 6g fiber; 6g sodium.
Source:
Cookbook Digest, Mar/Apr, 1996
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