1 teaspoon olive oil
1 small onion, finely chopped
1/2 cup chopped celery
3 garlic cloves, minced
1 pound ground chicken
2 14.5 ounce cans no salt added stewed tomatoes, undrained
1 14.5 ounce can reduced sodium fat free chicken broth
1 8 ounce can no salt added tomato paste
1 4 ounce jar chopped or sliced pimientos, drained
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup uncooked rotini pasta
Coat a large soup pot with fat free cooking spray and add olive oil. Heat over medium heat until the oil is hot. Add the onion, celery and garlic. Cook, stirring frequently, until the vegetables are just tender, about 4 minutes. Add the chicken and cook, breaking up the meat with a spoon, until the chicken is no longer pink, about 10 minutes. Pour off any fat. Stir in the stewed tomatoes, broth, tomato sauce, pimientos, Italian seasoning, basil oregano, salt and pepper. Bring to a boil over high heat. Add the pasta and return to a boil. Reduce the heat to medium low, cover and cook until the pasta is just tender, about 15 minutes. Serves 6.
Nutritional information: 250 calories, 6 grams fat, 1.5 grams saturated fat, 50 mg of cholesterol, 850 mg sodium, 27 grams carbohydrate, 3 grams fiber, 24 grams protein
Diet exchanges: 1 starch, 2 1/2 very lean meat, 2 vegetables, 1 fat or 2 carbohydrate choices
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