Diabetes Type 2 Support Group

Makes 2 servings, 2 cups each

Ingredients

1 tablespoon extra-virgin olive oil

8 ounces chicken tenders, cut into bite-size chunks

1 small zucchini, finely diced

1 large shallot, finely chopped

1/2 teaspoon Italian seasoning blend

1/2 teaspoon salt

2 plum tomatoes, chopped

1 14-ounce can reduced-sodium chicken broth

1/2 cup dry white wine

2 tablespoons orzo or other tiny pasta, such as farfelline

1 cups packed baby spinach

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add chicken

and cook, stirring occasionally, until browned, 3 to 4 minutes.

Transfer to a plate.

2. Add zucchini, shallot, Italian seasoning and salt and cook,

stirring often, until the vegetables are slightly softened, 2 to 3

minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta);

increase heat to high and bring to a boil, stirring occasionally.

Reduce heat to a simmer and cook until the pasta is tender, about 8

minutes, or according to package directions. Stir in spinach, the

cooked chicken and any accumulated juices from the chicken; cook,

stirring, until the chicken is heated through, about 2 minutes.

Tips

Cover and refrigerate up to 3 days or freeze up to 3 months.

Nutrition Information

Per serving: 261 calories; 8 g fat (1 g sat, 5 g mono); 72 mg

cholesterol; 12 g carbohydrate; 31 g protein; 2 g fiber; 355 mg

sodium; 483 mg potassium.

Nutrition bonus: Vitamin A (70% daily value), Vitamin C (45% dv),

Folate (22% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat

Now this sounds really good, I think that I will try it this weekend, might increase the amount to make more servings and just freeze it for future meals, I love soups during the winter, and what is nicer than being able to come home, pop some soup out of the freezer and heat, throw in some garlic bread or a grill cheese and there is dinner.