Ingredients
1 pound boneless skinless chicken breasts, cubed1 medium green pepper, chopped1 medium sweet red pepper, chopped1 medium onion, chopped1 celery rib, thinly sliced1 small carrot, thinly sliced1 garlic clove, minced4 cups water1 can (28 ounces) Italian crushed tomatoes1 can (14-1/2 ounces) reduced-sodium chicken broth3 tablespoons grated Parmesan cheese1 teaspoon Italian seasoning1/2 teaspoon crushed red pepper flakes1/4 teaspoon salt1/4 teaspoon pepper1 cup uncooked elbow macaroni7 tablespoons shredded part-skim mozzarella cheese
Preparation
In a nonstick Dutch oven coated with cooking spray, cook the chicken over medium heat until no longer pink. Remove and keep warm.
Add peppers, onion, celery and carrot to pan; cook and stir until crisp-tender. Add the garlic; cook 1 minute longer. Add the chicken, water, tomatoes, broth, Parmesan cheese and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes.
Stir in macaroni; cook 20 minutes longer or until macaroni is tender. Sprinkle each serving with mozzarella cheese.
