Ingredients

  • 1 tablespoon olive oil
  • 1 chicken breast (chopped)
  • 1 onion (chopped)
  • 1 bulb fennel (trimmed, chopped)
  • 1 carrot (chopped)
  • 1 stalk celery (chopped)
  • 1 clove garlic (minced)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 4 cups chicken stock
  • 13 1/2 ounces diced tomatoes
  • 3 1/2 ounces short pasta
  • chopped parsley (fresh, to serve)

Directions

  1. In a large saucepan, heat oil over high heat. Sauté chicken, onion, fennel, carrot, celery and garlic for 4-5 mins, until onion is tender. Add tomato paste and dried herbs. Add stock and tomatoes and bring to a boil. Reduce heat to medium and simmer, covered, for 15 mins. Add pasta and simmer, uncovered, for 10-15 mins, until pasta is al dente.
  2. Serve sprinkled with parsley.
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NutritionView more

220Calories
Sodium18%DV430mg
Fat11%DV7g
Protein31%DV16g
Carbs8%DV25g
Fiber8%DV2g

PER SERVING *

Calories220Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol35mg12%
Sodium430mg18%
Potassium760mg22%
Protein16g31%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber2g8%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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