Ingredients

  • 1 ½ teaspoons olive oil
  • ¾ cup thinly diagonally sliced parsnip (2 parsnips)
  • ¾ cup thinly sliced shallots (2 shallots)
  • 1 (4-ounce) package gourmet mushroom blend
  • 1 garlic clove, minced
  • 2 ½ cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 1 cup chickpeas (garbanzo beans), rinsed and drained
  • 1 cup shredded skinless, boneless rotisserie chicken breast
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon hot sauce
  • 1 thyme sprig
  • 2 tablespoons chopped fresh parsley

Directions

1. Heat olive oil in a medium saucepan over medium-high heat. Add parsnip, shallots, mushrooms, and garlic; sauté 3 minutes.
2. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender.
3. Remove from heat; stir in parsley.

Notes
Elizabeth Nelson, Cooking Light
NOVEMBER 2010


Categories
Chicken