The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
1 cup thinly sliced red potato (or chopped white potato)
1 medium tomato, diced
3 cups chicken broth (preferably homemade)
1/2 lb cooked chicken breast meat
to taste salt and pepper
1 cup packed fresh spinach
1/4 cup chopped fresh basil
1/2 cup cooked small pasta
2 Tbsp freshly grated Parmesan (optional)
2 tsp coarsely chopped pistachios (optional)
Heat the oil in the pot over medium high heat. Add the carrot, onion, celery, potato and zucchini. Saute 5-10 minutes or so until onions are almost translucent.
Add the tomato and broth to cover the vegetables. Bring to a boil then cover with a lid and simmer 10 minutes. Add the chicken (cut into chunks or slices) and simmer 5 more minutes. Remove from heat, stir in spinach and fresh basil and precooked pasta. Let stand for about a minute until spinach and basil wilts.
Serve pasta in bowls with optional grated cheese and pistachios sprinkles on top.
Adapted from a Rush Hour Gourmet recipe.
If avoiding wheat, select wheat-free pasta.
If avoiding egg, select egg-free pasta.
If avoiding dairy, omit optional Parmesan.
If avoiding tree nuts, omit optional pistachios.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.