From an old Emeril Lagasse recipe. Highly modified.
In a large sauce pot, heat the olive oil. Season the chicken with the Creole Seasoning. When the oil is hot, add the chicken pieces and saute for 5 minutes until the meat is browned.
Add the onions, celery, carrots, green onions, garlic, parsley, basil and bay leaves. Again, season with with a dash or two of Creole Seasoning. Saute for 4 minutes. Add the chopped veggies, spinach and red pepper flakes. Saute for an additional 2 minutes. Add the stock and bring to a boil.
Add the pasta. Reduce heat to a simmer. Cook uncovered for about 20 minutes or until pasta is tender.
Re-season if necessary. Serve hot.
There are lots of options for this recipe. Some of the options I use are:
1. Leave out the pasta.
2. Leave out the pasta and add barley, instead
3. Leave out the chicken and use 3 slices of bacon to start things.
4. Could also add / substitute a ham hock, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1700g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1915 | ||
Calories from Fat: 907 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.8g | 134 % | |
Saturated Fat 53g | 265 % | |
Monounsaturated Fat 33.9g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 419.4mg | 129 % | |
Sodium 1875.1mg | 65 % | |
Potassium 4005.8mg | 105 % | |
Total Carbohydrate 146.1g | 43 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 144g | ||
Protein 107.8g | 154 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1915
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