Photo: Cala
Estimated Nutrition (whole recipe, rough)
616
Calories
42g
Protein
19g
Fat
68g
Carbs
What these numbers assume — 9 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 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 3 tablespoons extra virgin olive oil
- 1 cup finely diced white onion
- 1 cup diced carrots
- 1 cup diced celery
- 1/4 cup diced mild green pepper
- 3 cups cooked shredded chicken
- 32 ounces reduced sodium chicken broth
- 4 oz jar prepared pesto
- 4 cups cooked ditalini pasta or other small pasta of your choice
- 1/4 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By pickypalate ·
Recipe sourced from
openrecipes