Recipe - Chicken Macaroni Stew

One half cn Tomatoes (16ounce can)
(about 1 cup)
1 cup Frozen mixed vegetables
1/3 cup Elbow macaroni, uncooked
One fourth cup Onion, chopped
One fourth teaspoon Oregano leaves
One fourth teaspoon Salt
1/8 teaspoon Garlic powder
1 ds Pepper
1 Bay leaf
1 cup Chicken stock
(from Stewed Chicken)
Three fourths cup Chicken, cooked, minced
(from Stewed Chicken)

2 servings of about 1One fourth cups each 286 calories per serving

1. Break up large pieces of tomatoes. Place all ingredients except chicken
into saucepan.

2. Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni
is tenderabout 15 minutes.
Stir several times to prevent macaroni from sticking.

3. Add chicken. Heat to serving temperature.

4. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden
Bulletin Number 244 * MealMaster format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini