Ditalini and Chickpeas en Brodo
Prep time: 5 minutes
Cook time: 25 minutes
6 oz. ditalini
2 tsp. olive oil
1 Small Onion, Chopped
4 Cups low-sodium chicken broth
1 15 oz. chickpeas, drained and rinsed
8 oz. shredded rotisserie chicken, without skin
4 eggs (optional)
5 oz. baby spinach (4 Cups packed)
Salt and Pepper to taste
-Cook pasta in salted water until Al dente
-Heat oil in large pot over medium heat. Add onion and cook, stirring occasionally. 6-8 minutes
-Add broth, chickpeas, and chicken. Bring to boil.. reduce to simmer.
-Poach eggs (if using):
-Add spinach and pasta to pot with broth and cook until spinach wilts, about 1 minute. Season with Salt and pepper.
-Top each serving with a poached egg (if using)
Makes 4 Servings.
Courtesy: Dr. Oz: The Good Life
WTTG FOX 5 & myfoxdc
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