Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
| Macaroni | 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 garlic cloves, minced
- 2 tbsp olive oil
- 1 can tomato sauce (8 oz)
- 2 cups water or chicken stock
- 1 can (16 oz) cannellini beans
- ½ lb ditalini or elbow macaroni
Directions
In pan, fry the garlic gently in the oil until golden brown.
Add the tomato sauce and water and simmer for 10 minutes.
Add beans, stir gently to mix ingredients and simmer 5 minute.
Cook ditalini or elbow mariachi al dente according to package directions.
Drain and add to bean mixture.
Stir gently to mix ingredients.
If it gets too thick, add a little more water.
Garnish with parsley and grated parmesan cheese and serve at once.
Category:Cathy's Recipes
Category:Parmesan cheese Recipes
Category:Cannellini bean Recipes
Category:Ditalini Recipes
Category:Chicken stock Recipes
Category:Macaroni Recipes