Ingredients Jump to Instructions ↓

  1. 2 medium (about 3/4 pound)

  2. skinless, boneless chicken-breast halves

  3. 1 medium onion

  4. 1 medium carrot

  5. 2 large tomatoes

  6. 1/2 pound(s) green beans

  7. 1 small (8-ounce)

  8. yellow straightneck squash

  9. 1/2 cup(s) tubetti or small elbow macaroni

  10. 1 tablespoon(s) salad oil

  11. 2 can(s) (14 1/2-ounce)

  12. chicken broth

  13. 1 can(s) (19-ounce)

  14. white kidney beans (cannellini) , drained

  15. 1 package(s) (10-ounce)

  16. frozen chopped spinach

  17. Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cut each chicken-breast half lengthwise in half, then cut halves crosswise into 1/4-inch-thick strips. Chop onion and carrot. Peel, seed, and dice tomatoes. Trim ends from green beans; cut each diagonally in half. Cut yellow squash lengthwise in half, then cut halves crosswise into 1/2-inch-thick pieces.

  2. Prepare macaroni as label directs; drain.

  3. Meanwhile, in 5-quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook chicken strips just until they lose their pink color throughout, stirring. With slotted spoon, remove chicken to bowl.

  4. In drippings in Dutch oven over medium heat, cook onion and carrot until tender but not browned. Stir in tomatoes, green beans, chicken broth, and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes. Add yellow squash; simmer 5 minutes or until vegetables are tender.

  5. Stir in chicken strips, macaroni, kidney beans, and frozen spinach; over medium-high heat, heat through. If you like, pass Parmesan cheese to sprinkle on each serving.

  6. Nutritional information is based on one serving without Parmesan cheese.


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