Because it’s so cold outside, SOUP sounded SOOOOO good. I tapped into my handy Weight Watchers Five Ingredient 15 Minute Recipe cookbook for this week’s recipe.
Soup with Spinach and Chicken… and some fun pasta? I’m soooooo in! One note: WW tries to go low-salt in most recipes, and in this case, it was NOT a good idea! I sprinkled a little salt on top after cooking, and it made it amaze. Try it first with no salt, and then add it as needed.
[pinterest]Chicken Florentine Soup
Inspired by Weight Watchers
1/2 cup uncooked ditalini pasta
2 chicken breasts, chopped
3 cups fat-free, lower-sodium chicken broth
1 cup water
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (6-ounce) package fresh baby spinach
2 Tbsp. pesto sauce (I used Giada DiLaurentis from Target)
1/4 tsp. freshly ground black pepper
Grated fresh Romano cheese (optional)
1. Cook pasta according to package directions, omitting salt and fat. Set aside.
2. While pasta cooks, combine chicken, broth, and 1 cup of water in a large Dutch oven. Cover and bring to a boil. Reduce heat, and simmer 3 minutes or until chicken is cooked. Remove chicken with slotted spoon; keep warm. Stir in tomatoes; cook 1 minutes or until thoroughly heated.
3. Stir in spinach; cook 2 minutes or until spinach wilts.
4. Add cooked chicken and pasta to pan; cook 1 minute or until thoroughly heated.
5. Stir in pesto and pepper.
6. Ladle soup evenly into 6 bowls, and sprinkle with cheese, if desired.
PER 1 1/2 CUP SERVING:
CAL 219; FAT 6.2g; PROT 23.7g; CARB 17.1g; FIB 2.4g;
CHOL 80mg; IRON 3.3mg; SOD 810mg