Try this Penne with Leeks and Chicken recipe, or contribute your own.
Suggest a better descriptionCombine first 6 ingredients in Dutch oven; bring to a boil. Add chicken; cover, reduce heat, and simmer 15 minutes. Remove chicken from pan. Strain cooking liquid, reserving 1 1/4 cups; discard solids. Shred chicken; set aside. Heat oil in Dutch oven. Add leek; saute 5 minutes. Sprinkle leek with flour; stir well. Add reserved broth. Cook 3 minutes or until thickened and bubbly, stirring constantly. Add chicken, pasta, and next 3 ingredients; simmer 5 minutes. Serve with Parmesan cheese. Recipe By : From Cooking Light Magazine
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Serving Size: 1 Serving (698g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 391 | ||
Calories from Fat: 65 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 82.4mg | 25 % | |
Sodium 299.7mg | 10 % | |
Potassium 597.4mg | 16 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 16.6g | ||
Protein 34.9g | 50 % | |
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: 391
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