1.) Heat a dutch oven with olive oil over medium heat. While waiting, open tomatoes and mix with basil, garlic, and oregano. Set aside.
2.) When your pot and oil is hot enough, toss in your chicken and sauté for roughly 10 min. Add the carrots and onions, and continue to sauté until the onions are translucent. This should take about 5 min. Stir in the rest of the ingredients (except parmesan), and bring the mixture to a boil before lowering the heat. Let it simmer, uncovered.
3.) After simmering for 30 min, turn off heat and ladle into bowls, sprinkling with parmesan if preferred. Serve hot and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (700g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 82 (11%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 365mg||112 %|
|Sodium 428.3mg||15 %|
|Potassium 1805mg||47 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 2.9g|
|Protein 146.2g||209 %|
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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: 721
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