Taken from the Arizona Republic
1. Add water and stock to a Dutch Oven and heat over medium low heat.
2. Cook the vegetables in the EVOO over medium high heat for 5 to 7 minutes.
3. Add the vegetables, chicken and orzo the the stock and simmer for 5 minutes.
4. Serve with crusty bread.
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Serving Size: 1 Serving (732g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 534 | ||
Calories from Fat: 198 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 122.4mg | 38 % | |
Sodium 774mg | 27 % | |
Potassium 775.3mg | 20 % | |
Total Carbohydrate 40.2g | 12 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 40.2g | ||
Protein 40.8g | 58 % | |
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: 534
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