Chicken, Pasta, And Chickpea Stew - cooking recipe

Ingredients

1 cup thinly slice celery
3/4 cup diced carrot
1/2 cup chopped onion
2 garlic cloves, minced
4 cups fat-free chicken broth
3 cups marinara sauce
1 cup canned chick-peas, rinsed and drained (garbanzo beans)
3/4 cup uncooked ditalini
1/2 teaspoon ground black pepper
8 ounces boneless skinless chicken thighs, cut into pieces
6 tablespoons shaved fresh parmesan cheese

Preparation

Heat a dutch oven over medium heat. Coat pan with cooking spray. Add clerly, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.