• prep: 10 min
  • cook: 15 min
  • total: 25 min
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  • servings:
  • Ingredients

    • 2 tablespoons olive oil
    • 1 cup onion chopped
    • 4 cloves large garlic chopped
    • 1/2 cup green pepper chopped (Bell or Poblano will work...I used Poblano)
    • 1 28 oz can crushed tomatoes
    • 1/4 cup fresh chopped basil or 2 teaspoons dried
    • 6 cups good chicken stock I like Kitchen Basics
    • 4 oz pasta - about 1 1/2 cups
    • 2 cups chopped cooked chicken - breasts thighs or rotisserie will work
    • Salt and Pepper to taste
    • 1 cup grated parmesan

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 257 % Daily Value *
    • Total Fat: 11 g 16.31%
    • Saturated Fat: 3 g 15.35%
    • Trans Fat: 0 g %
    • Cholesterol: 38 mg 12.67%
    • Sodium: 820 mg 34.16%
    • Calcium: 108 mg 10.8%
    • Potassium: 234 mg 6.68%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 7.4%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 23 g %
    • Dietary Fiber: 2 g 8.82%
    • Sugar: 3 g
    • Protein: 18 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 12.2%
    • Vitamin C 15.56%
    • Vitamin D 0.96%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables1
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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