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Ingredients
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1 tablespoon olive oil
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1 large carrot, peeled and sliced
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½ fennel bulb, cut in half and thinly sliced
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1 clove garlic, minced
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1 (14.5 ounce) can diced tomatoes, undrained
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1 (32 ounce) carton Swanson® Chicken Broth
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1 cup shredded cooked chicken
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2 ounces ditalini (small tube-shaped) pasta, cooked and drained
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1 teaspoon basil pesto
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2 tablespoons chopped fresh parsley
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2 tablespoons grated Parmesan cheese
Directions
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Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
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Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.
Nutrition Facts (per serving)
150 | Calories |
7g | Fat |
13g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 150 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 2g | 8% |
Cholesterol 23mg | 8% |
Sodium 792mg | 34% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 2g | 7% |
Total Sugars 3g | |
Protein 9g | 19% |
Vitamin C 10mg | 11% |
Calcium 68mg | 5% |
Iron 2mg | 13% |
Potassium 276mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.