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Ingredientes
- 2 tsp extra virgin olive oil
- 1/2 tsp chopped garlic
- 3 can (14 1/2 ounce. each) chicken broth
- 2 x boneless, skinless chicken breast halves (8 to 10 ounce.)
- 1 piece (1 1/2 inches square) rind from Parmesan cheese or possibly 1-inch cube
- Â Â Parmesan cheese
- 1/8 tsp freshly grnd pepper
- 1 pch nutmeg
- 1/2 c. tiny star pasta or possibly 3/4 c. broken thin spaghetti
- 2 c. packed and thinly sliced fresh spinach leaves
- 6 Tbsp. freshly grated Parmesan cheese
Direcciones
- 1. Heat oil in large saucepot over medium-low heat. Add in garlic and cook till fragrant (don't brown). Stir in broth, chicken, Parmesan rind or possibly cheese, pepper and nutmeg. Bring just to boil; reduce heat and simmer 10 min. Remove chicken and set aside. Remove and throw away cheese rind.
- 2. Increase heat to high. Add in pasta and boil, stirring occasionally, till tender, 5 - 10 min. Meanwhile, chop chicken into 1/2-inch dice.
- 3. Return chicken to soup; add in spinach. Spoon into bowls and sprinkle with grated Parmesan.
- Makes 6 c..
- PER C.
- Prep time: 10 min
- Cooking Time: 17 min
- Degree of difficulty: EasyLow-calorie
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 6 servings | |
| Calories 45 | |
| Calories from Fat 28 | 62% |
| Total Fat 3.22g | 4% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 82mg | 3% |
| Potassium 27mg | 1% |
| Total Carbs 0.3g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 3.72g | 6% |
