1. Combine chicken, 2 tbs pasta, bread crumbs, egg, 1 tbs parsley, 1/2 tsp basil, salt, pepper and garlic in a bowl. Form into 1 inch meatballs.
2. Bring chicken broth, water, scallion and remaining 1/2 tsp basil to a boil in a large saucepan over medium high heat. Carefully add meatballs to broth. Reduce heat to medium low; simmer, covered 20 minutes. Add remaining 8 tbs pasta, and frozen peas and carrots; cook 10 minutes or until pasta is tender. Garnish with remaining 1 tbs parsley.
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|Serving Size: 1 Serving (447g)|
|Recipe Makes: 4|
|Calories from Fat: 128 (44%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 104.6mg||32 %|
|Sodium 280.1mg||10 %|
|Potassium 512.7mg||13 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 16.4g|
|Protein 23.2g||33 %|
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Calories per serving: 290
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