Ingredients:
1 Tbsp (5 mL) canola oil
2 celery stalks, chopped
2 carrots, diced
1 onion, chopped
2 garlic cloves, minced
4 cups (1 L) low sodium chicken broth
3 cups (750 mL) marinara sauce
1 can/19 ounces (540 mL) chickpeas, rinsed and drained
1 can/19 ounces (540 mL) white kidney beans, drained and rinsed
1 ½ cups (375 mL) dry short tube pasta (such as ditalini)
½ tsp (2 mL) fresh ground pepper
8 skinless, boneless chicken thighs cut into ½-inch cubes
½ cup (125 mL) grated fresh parmesan cheese
Instructions:
In large sauce pan, heat canola oil over medium heat. Add celery, carrot and onion and sauté until tender. Add garlic and cook about 1 minute, stirring constantly.
Add broth, marinara sauce, chickpeas, kidney beans, pasta, pepper and bring to a boil.
Reduce heat to medium-low and simmer until pasta is tender, about 10-12 minutes. Add chicken to pan and cook 3-5 minutes, until chicken is cooked through.
Sprinkle with parmesan cheese and serve.
https://www.diabetes.ca/diabetes-and-you/recipes/chicken-and-chickpea-stew