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Yield: 4 servings (About 1-1/4 cups each)
Ingredients:
- 2 teaspoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 pound fresh spinach, washed and chopped
- 3 cups fat-free, reduced-sodium chicken broth
- 1 cup whole tomatoes, drained and chopped
- 1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch pieces
- 1 cup cooked small shell macaroni
- Salt and pepper, to taste
- 4 tablespoons grated Parmesan cheese
Directions:
In a large pot over medium-high heat, heat the oil. Add the onion and garlic. Saute for 4 minutes. Add the spinach and cook for 2 minutes until the spinach is wilted. Add the broth and tomatoes. Bring it to a boil. Lower the heat and simmer 15 minutes. Add the chicken. Simmer for 5 minutes more until chicken is cooked through. Add the cooked shells and season with salt and pepper. Top each soup bowl with Parmesan cheese, just before serving.
Nutritional Information Per Serving (About 1-1/4 cups): Calories: 214, Fat: 6 g, Cholesterol: 42 mg, Sodium: 641 mg, Carbs: 18 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 22 g
Diabetic Exchanges: 1 Starch, 2 Lean Meat, 1 Vegetable
By Terri
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