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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 teaspoons olive oil |
3/4 cup thinly diagonally sliced parsnip (2 parsnips) |
3/4 cup thinly sliced shallots (2 shallots) |
1 (4-ounce) package gourmet mushroom blend |
1 garlic clove, minced |
2 1/2 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 |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1/8 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. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.
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