From the Daily Herald
Saute the onions, celery and carrot in the olive oil in a large stockpot set over medium heat til translucent: about 8 minutes. Add the garlic, salt, basil, oregano, rosemary, pepper and tomato paste, and cook for 2 minutes stirring constantly
Add the stock to the pot and bring to a boil. Add the pasta and cook according to the package directions until al dente. When pasta is done, stir in the chicken and parsley and warm through, about 5 minutes longer. Taste and adjust seasonings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (592g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 569 | ||
Calories from Fat: 212 (37%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 23.6g | 31 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 138.7mg | 43 % | |
Sodium 766.1mg | 26 % | |
Potassium 891.9mg | 23 % | |
Total Carbohydrate 50g | 15 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 48.3g | ||
Protein 37.1g | 53 % | |
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: 569
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.