Photo: Cala
Estimated Nutrition (whole recipe, rough)
537
Calories
46g
Protein
6g
Fat
76g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| 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
- 1 can (16 ounces) tomatoes
- 4 cups Turkey broth or reduced-sodium chicken bouillon
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup onion, chopped
- 1 cup carrots, peeled and thinly sliced
- 4 cups cabbage, thinly sliced
- 2 cups cooked turkey (cubed or chopped)
- ½ cup alphabet pasta (or any other type of pasta)
Directions
1
1.In a 5-quart saucepan, over medium heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion, and carrot; bring to boil, stir occasionally.
2
2.Reduce heat to low and simmer 10 to 15 minutes or until carrots are tender; stir occasionally.
3
3.Add cabbage, turkey and pasta; stir and return to boil 5 to 10 minutes or until cabbage and pasta are tender.
Recipe sourced from
fandom