INGREDIENTS
6
ounces boneless skinless chicken breast, cut into 1/2-inch pieces
3‑1/2
teaspoons curry powder, divided
1
teaspoon olive oil
3/4
cup chopped apple
1/2
cup sliced carrot
1/3
cup sliced celery
1/4
teaspoon ground cloves
2
cans (about 14 ounces each) fat-free reduced-sodium chicken broth
1/2
cup orange juice
4
ounces uncooked radiatore pasta
Plain fat-free yogurt (optional)
PREPARATION:
- Coat chicken with 3 teaspoons curry powder. Heat oil in large saucepan over medium heat until hot. Add chicken; cook and stir 3 minutes or until no longer pink in center. Remove from pan; set aside.
- Add apple, carrot, celery, remaining 1/2 teaspoon curry powder and cloves to same pan; cook, stirring occasionally, 5 minutes. Add chicken broth and orange juice; bring to a boil over high heat.
- Reduce heat to medium-low. Add pasta; cover. Cook, stirring occasionally, 8 to 10 minutes or until pasta is tender; add chicken. Remove from heat. Ladle into soup tureen or individual bowls. Top each serving with a dollop of yogurt, if desired.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
Serving Size:
3/4 cup soup
Sodium
64 mg
Protein
11 g
Fiber
1 g
Carbohydrate
22 g
Cholesterol
17 mg
Saturated Fat
<1 g
Total Fat
3 g
Calories from Fat
15 %
Calories
153
DIETARY EXCHANGE:
Fruit
1/2
Starch
1
Meat
1
