Photo: K8
Estimated Nutrition (whole recipe, rough)
632
Calories
43g
Protein
19g
Fat
67g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Seed | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. olive oil
- 2 lb. boneless veal leg or shoulder, cut into 1-inch cubes
- Salt and freshly ground pepper, to taste
- 1/2 cup diced pancetta
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 tsp. coarsely ground fennel seeds
- 1 can (28 oz.) no-salt diced peeled tomatoes
- 1/2 cup tomato paste
- 1/2 cup fruity red wine, such as Chianti or Sangiovese
- 2 cups low-sodium chicken broth
- 1 lb. dried cavatappi pasta
- 1 Tbs. chopped fresh marjoram
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes