Chicken macaroni stew
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | can | Tomatoes (16-ounce can) (about 1 cup) |
| 1 | cup | Frozen mixed vegetables |
| ⅓ | cup | Elbow macaroni, uncooked |
| ¼ | cup | Onion, chopped |
| ¼ | teaspoon | Oregano leaves |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Garlic powder |
| 1 | dash | Pepper |
| 1 | Bay leaf | |
| 1 | cup | Chicken stock (from Stewed Chicken) |
| ¾ | cup | Chicken, cooked, diced (from Stewed Chicken) |
Directions
2 servings of about 1-¼ cups each 286 calories per serving 1. Break up large pieces of tomatoes. Place all ingredients except chicken into saucepan.
2. Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni is tender--about 15 minutes.
Stir several times to prevent macaroni from sticking.
3. Add chicken. Heat to serving temperature.
4. Remove bay leaf.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias