CHICKEN PASTA E FAGIOLI

Chicken Pasta E Fagioli image

Provided by R. Warren Meddoff

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
2 large celery ribs, finely chopped
2 medium carrots, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
1/2 cup water
1 (28 ounce) can peeled Italian tomatoes
5 1/2 cups chicken broth
1 lb chicken tenders, cut in bite size pieces
2 (15 ounce) cans cannellini beans, un-drained
5 ounces ditalini, cooked according to package directions (tiny tubes, about 1 cup)
1/4 cup chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup grated parmigiano-reggiano cheese

Steps:

In a large, heavy saucepan, heat olive oil over medium heat. Sauté' celery, carrots, garlic and onions in oil about a minute. Add water and let vegetables steam another minute. Stir in chicken broth & tomatoes and bring to a boil.
Reduce heat and simmer 3 to 4 minutes or until vegetables are tender. Add chicken tenders. Stir in cannelloni beans and their liquid, return to simmer and cook, stirring once, another 7 minutes. Stir in ditalini, return to a simmer and cook an additional 3 minutes. Serve hot garnished with Parmigiano cheese.

Nutrition Facts : Calories 558.3, Fat 14.2, SaturatedFat 3.3, Cholesterol 48.7, Sodium 910.3, Carbohydrate 65, Fiber 12.6, Sugar 7.4, Protein 43.2