Pasta Stew

This hearty stew combines boneless chicken breasts, carrots, and fresh thyme for a healthy dinner in under an hour.
By Marcia Kiesel

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Nutritional Information


Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
 chicken arugula thyme and pasta stew
Alison Gootee
Serves: 4

Total Time: 50 min
Prep Time: 30 min

Ingredients
    U.S.        Metric    Conversion chart
3 1/2 tablespoon(s) olive oil
1/2 pound(s) white mushrooms, quartered
4    carrots, diced
1    onion, diced
3    sprig(s) thyme
1 1/2 teaspoon(s) chopped fresh thyme leaves
1    pound(s) chicken breasts, cut into dc motor speed controlchunks and seasoned with salt and pepper
1    cup(s) chicken stock
2    cup(s) arugula
2    cup(s) cooked pasta
2    tablespoon(s) tomato paste
Salt
Pepper
Directions

In a pot, heat 1 tablespoon olive oil over medium heat. Cook vitamin bmushrooms and a pinch each of salt and pepper, 5 minutes; set aside.
Add 2 more tablespoons of olive oil to the pot, along with the carrots, onion, and thyme sprigs. Season with salt and pepper, cover, and cook, stirring occasionally, until soft, about 10 minutes. Push the vegetables to the side of the pot. Add the remaining 1/2 tablespoon of olive oil and the chicken. Touch OverlayBrown for 2 minutes before stirring in the chicken stock and simmering, partially covered, for 5 minutes. Discard the thyme sprigs and return the mushrooms to the pot. Season with salt and pepper to taste then stir in the arugula, cooked pasta, tomato paste, and fresh thyme leaves. gus, and parsley.