Directions:
- Heat oil in a large skillet on medium heat.
- Add ground chicken and cook until browned, about 7-8 minutes.
- Add carrots, onion, and garlic and cook 8-10 minutes on medium-high heat until veggies are soft.
- Add white wine and cook until evaporated, scraping the bottom of the pan while stirring, about 2 minutes.
- Add tomato sauce, tomato juice, chicken stock, Thyme, and oregano and stir to combine.
- Reduce heat and simmer for 10 minutes to thicken sauce.
- Serve with favorite pasta, I've found that long noodles like linguini or spaghetti work best.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.59 Kcal (1690 kJ) | ||
| Calories from fat | 147.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.43g | 25% | |
|---|---|---|---|
| Cholesterol | 98.4mg | 33% | |
| Sodium | 2088.61mg | 87% | |
| Potassium | 1262.22mg | 27% | |
| Total Carbs | 35.77g | 12% | |
| Sugars | 16.75g | 67% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 22.51g | 45% | |
| Vitamin C | 21mg | 35% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.7mg | 15% | |
| Calcium | 69.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 102.7 Kcal (430 kJ) | ||
| Calories from fat | 37.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 25% | |
|---|---|---|---|
| Cholesterol | 25.04mg | 33% | |
| Sodium | 531.5mg | 87% | |
| Potassium | 321.2mg | 27% | |
| Total Carbs | 9.1g | 12% | |
| Sugars | 4.26g | 67% | |
| Dietary Fiber | 1.03g | 16% | |
| Protein | 5.73g | 45% | |
| Vitamin C | 5.4mg | 35% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.7mg | 15% | |
| Calcium | 17.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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