1 1/2 c Stellini or Alphabets
-OR other small pasta shape, -uncooked 1 tb Butter or margarine
3 md Carrots — finely diced
2 Celery stalks — finely diced
6 c Low-sodium chicken broth
— skimmed of fat 1 1/2 c Diced cooked chicken
1/2 c Frozen peas — thawed
Salt — to taste
Prepare pasta according to package directions, drain and set aside. Melt the butter or margarine in a medium saucepan. Add carrots and celery. Saute vegetables over medium heat until soft, about 7 to 10 minutes. Stir in chicken broth, diced chicken, pasta and peas. Bring the soup to a boil, season to taste with salt and serve. Each serving provides: 287 Calories; 19.3 g Protein; 40.8 g Carbohydrates; 5.1 g Fat; 30.3 mg Cholesterol;
722 mg Sodium. Calories from Fat: 16%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)