Gluten free pasta with chicken
Bring a large pot of heavily salted water to a boil, add the pasta, and cook according to the package directions. Reserve 1 cup of the starchy cooking water, drain the pasta, and return the pasta to the pot.
While the pasta is cooking, shred the chicken, discarding the skin and bones. Add the chicken to the drained pasta with the reserved starchy cooking water, rosemary, 3/4 cup of Parmesan cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, over medium-low heat until the sauce thickens slightly, 3-4 minutes.
To serve, drizzle with some olive oil and sprinkle with the remaining 1/4 cup Parmesan cheese.
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Serving Size: 1 Serving (629g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1545 | ||
Calories from Fat: 798 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.7g | 118 % | |
Saturated Fat 27.1g | 135 % | |
Monounsaturated Fat 34.1g | ||
Polyunsanturated Fat 18.1g | ||
Cholesterol 548.2mg | 169 % | |
Sodium 1455.5mg | 50 % | |
Potassium 1405.4mg | 37 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 2g | ||
Protein 173.2g | 247 % | |
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: 1545
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