Chicken, Pasta, and Chickpea Stew

Total Time
Prep 30 mins
Cook 30 mins

Great recipe I tried out of the Cooking Light magazine I got this month....They used their homemade marinara sauce (which I will post), but you can use a jar one too. Great stew...

Ingredients Nutrition


  1. Heat a dutch oven over medium heat. Coat pan with cooking spray. Add clerly, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.


Most Helpful

We loved this satisfying soup/stew....but I did make some changes (of course!!) I had poached some chicken in my crockpot and froze it...used the Basic Marinara Sauce....added a cob of corn that I had in my fridge...and used Orecchiette pasta (which was what I had on hand). I cooked the veggies in the broth and marinara sauce, then turned the stove off. I added the thawed chicken, chick pea and pasta at this stage. The chicken and pasta does not get over cooked this way! This soup turned out nice and thick...just the way we like

Abby Girl June 25, 2008

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