2 1/2 cups water
2 tablespoons flour
1 1/4 pounds skinless, boneless chicken thighs
1 cup small pasta shells or bow-tie pasta (4 ounces)
1/2 pound small mushrooms
2 cups fresh or 1 package (10 ounces) frozen cauliflower florets
1 cup peeled baby carrots
1 teaspoon salt
1/2 teaspoon rosemary
1 In a 4- or 6-quart electric slow cooker, stir the water into the flour until smooth.
2 Add the chicken, pasta, mushrooms, cauliflower, carrots, salt, and rosemary. Cover and cook on low until the chicken is tender, 6 to 8 hours. Makes 4 servings
|PER SERVING 314 calories, 6.6g total fat (1.6g saturated), 118mg cholesterol, 4g dietary fiber, 29g carbohydrate, 34g protein, 732mg sodium|
Good source of: folate, niacin, riboflavin, selenium, thiamin, vitamin B6, vitamin C, zinc
By cooking the same componentsyou’d find in chicken-noodle soup in a slow cooker, you end up with a homey, comforting stew. The results somewhat resemble a style of creamy French stew called a blanquette, which comes from the French word for white (blanc). In this blanquette, the chicken, mushrooms, cauliflower, and pasta all conform to the traditional color scheme, but the carrots bring a touch of color and a good helping of healthful beta carotene.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimuma benefit for your arthritic hands. However, some foodslike canned beanscan hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.