Chicken, Pasta, and Chickpea Stew

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...

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  cup  thinly slice celery
• 3⁄4 cup  diced carrot
• 1⁄2 cup  chopped onion
• 2  garlic cloves, minced
• 4  cups fat-free chicken broth
• 3  cups  marinara sauce
• 1  cup canned chick-peas, rinsed and drained (garbanzo beans)
• 3⁄4 cup  uncooked  ditalini
• 1⁄2 teaspoon ground black pepper
• 8  ounces boneless skinless chicken thighs, cut into pieces
• 6  tablespoons  shaved fresh parmesan cheese

Directions

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.