HONEY-MUSTARD CHICKEN TENDERS WITH COUSCOUS & CARROTS

This slow-cooker chicken noodle soup fits nicely into the Mediterranean diet thanks to plenty of vegetables, lean chicken breast and whole-wheat pasta. 

MAKES 4 SERVING/ TOTAL TIME 25 MINUTES

INGREDIENTS

1 pound boneless, skinless chicken breast

1 (14 ounce) can no-salt-added fire-roasted diced tomatoes

4 cups low-sodium chicken broth

1 ½ cups chopped yellow onion

1 cup chopped orange bell pepper

4 cloves garlic, minced

1 tablespoon Italian seasoning

½ teaspoon ground pepper

¼ teaspoon salt

¼ teaspoon crushed red pepper

1 bay leaf

6 ounces whole-wheat rotini pasta

2 tablespoons chopped fresh basil

½ cup grated Parmesan cheese

METHOD

STEP 1

Combine chicken, tomatoes, broth, onion, bell pepper, garlic, Italian seasoning, pepper, salt, crushed red pepper and bay leaf in a 4-quart slow cooker. Cover and cook on High until the chicken is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 3 hours. Remove and discard the bay leaf. Transfer the chicken to a plate; let rest for 10 minutes. Meanwhile, stir pasta into the mixture in the slow cooker; cover and cook on High until the pasta is tender, about 30 minutes.

STEP 2

Coarsely shred the chicken and stir it back into the soup, along with basil and parsley. Ladle the soup evenly into 6 bowls; sprinkle with Parmesan and garnish with parsley, if desired.

Nutrition Value