Cook noodles - set aside
Cook chicken and garlic in 1/2 cup olive oil - keep warm
Chop escarole and cook in 2 cans broth and 2 cups water until soft - drain and add to chicken mix
Add sun dried tomatoes, chopped artichoke hearts, to chicken and escarole and heat through well.
Mix in noodles and cheese and salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 27 (27%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 35.2mg||11 %|
|Sodium 291.1mg||10 %|
|Potassium 359.7mg||9 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 1.3g|
|Protein 14.6g||21 %|
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: 101
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