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Ingredientes
- 6 c. Water
- 3 x Chicken bouillon cubes
- 6 x Skinless chicken thighs
- 1 head Escarole, minced
- 1 tsp Extra virgin olive oil
- 3 x Cloves Garlic, chopped
- 1/2 med Red onion, minced Salt and pepper, to taste
- 1 Tbsp. Rosemary, minced
- 1 1/2 c. Pasta, Orichette
Direcciones
- In a large Dutch Oven, boil chicken thighs in water till done (approx 40 mins).
- In the meantime, heat non-stick skillet over med heat and spray with Extra virgin olive oil Pam. Add in extra virgin olive oil, garlic and onion. Saute/fry till onion starts to soften. Add in minced escarole and season with salt & pepper. Set aside.
- When chicken thighs are done, remove from broth and chop. Return to pot and turn heat to high. Once boiling, add in pasta. When al dente, add in escarole mix.
- Serve warm, sprinkled with parmesan cheese if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 711g | |
| Recipe makes 4 servings | |
| Calories 521 | |
| Calories from Fat 125 | 24% |
| Total Fat 13.94g | 17% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.15g | |
| Cholesterol 57mg | 19% |
| Sodium 645mg | 27% |
| Potassium 517mg | 15% |
| Total Carbs 69.28g | 18% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.69g | 2% |
| Protein 27.16g | 43% |
