Wrap seasoned chicken breasts in foil, cook at 400 for 20-25 minutes, let cool, cut into bite size cubes.
Heat oil in 8qt. Dutch oven, add garlic and onion, cook till transparent, add carrots,celery, thyme, pepper flakes. Sauté for
10 minutes. Add chicken broth, bring to a boil, then back down to a simmer with lid on for 10 minutes. Add parsley, cooked
chicken and tortellini simmer for 10 minutes. Tortellini is done when it starts floating. Serve with Parmesano Reggiano and
Ciabatta bread and Enjoy!.
Do not over cook your chicken!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (604g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 65 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 80.2mg||25 %|
|Sodium 766.4mg||26 %|
|Potassium 825mg||22 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 17.8g|
|Protein 38.5g||55 %|
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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: 303
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