skinless, boneless chicken breast halves, cut into bite-size pieces
14 ounce cans
low-sodium chicken broth
15 ounce can
black beans, rinsed
dried pipette or elbow macaroni
14 ounce can
Mexican-style stewed tomatoes, cut up
In a bowl, toss chicken with chili powder. In a 4-quart pot or Dutch oven, cook garlic in hot oil over medium heat for 15 sec and add chicken. Cook, stirring, 3 min.
Add broth, 1-1/2 cups water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 min or until pasta is tender, stirring occasionally.
Stir in tomatoes; heat through. Top each serving with cilantro. Serves 6.
- Servings Per Recipe 6
- Fat, total(g)4,
- sat. fat(g)1,
- Percent Daily Values are based on a 2,000 calorie diet