1. Finely dice the chicken.
2. Heat the oil in a large saucepan and quickly saute the chicken and vegetables until they are lightly colored.
3. Stir in the stock and herbs. Bring to a boil and add the pasta. Return to a boil, cover, and simmer for 10 minutes, stirring occasionally to prevent the pasta shapes from sticking together.
4. Season with salt and pepper to taste and sprinkle with Parmesan cheese, if using. Serve with fresh crusty bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (435g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 81 (35%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 41.9mg||13 %|
|Sodium 596.8mg||21 %|
|Potassium 687.1mg||18 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 13.9g|
|Protein 21.8g||31 %|
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: 234
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!