Round out this rustic one-dish meal with warm crusty bread, and use it to soak up the richly flavored broth. Orzo makes a fine substitute for the ditalini.
Ingredients
- 1⁄2 cup uncooked ditalini (very short tube-shaped macaroni)
- 1¼ pounds skinless, boneless chicken thighs, chopped
- 3 cups fat-free, less-sodium chicken broth
- 1 cup water
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 1 (6-ounce) package fresh baby spinach
- 2 tablespoons commercial pesto
- ¼ teaspoon freshly ground black pepper
- Grated fresh Parmesan cheese (optional)
How to Make It
- Cook pasta according to package directions, omitting salt and fat. Set aside.
- While pasta cooks, combine chicken, broth, and water in a large Dutch oven. Cover and bring to a boil. Reduce heat, and simmer 3 minutes or until chicken is cooked. Remove chicken with a slotted spoon; keep warm. Stir in tomatoes; cook 1 minute or until thoroughly heated. Stir in spinach; cook 2 minutes or until spinach wilts. Add cooked chicken and pasta to pan; cook 1 minute or until thoroughly heated. Stir in pesto and pepper. Ladle soup evenly into 6 bowls, and sprinkle with Parmesan cheese, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 219 kcal Calories from Fat: 55.8 kcal |
|
% Daily Value*
|
| Total Fat 6.2 g 18% |
Saturated Fat 1.4 g 7% |
Trans Fat 0.0 g |
Cholesterol 80 mg 27% |
Sodium 810 mg 14% |
carbohydrates 17.1 g 13% |
Dietary Fiber 2.4 g 6% |
Protein 23.7 g 47% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
