Donna Hay Issue 9 Page 56
Heat the oil in a saucepan over medium heat. Add the leek and chicken. Cook for 2 minutes. Add the stock and pasta. Cook for 8 minutes or until the pasta is al dente. Stir through the parsley, salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1067g) | ||
Recipe Makes: 2 | ||
|
||
Calories: 453 | ||
Calories from Fat: 127 (28%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 14.1g | 19 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 63mg | 19 % | |
Sodium 1498.6mg | 52 % | |
Potassium 1249.1mg | 33 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 39.4g | ||
Protein 38.5g | 55 % | |
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: 453
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.