Directions:
- Melt the butter in 5-quart saucepan over medium heat, add the chicken, and cook until it is no longer pink.
- Add the broth and heat to boiling, then add the pasta, vegetables and pepper. Stir to cover the pasta. Allow to boil, then reduce the heat.
- Cover the pan and simmer for 13 minutes (or until the pasta is tender), stirring every other minute.
- While the pasta is cooking, mix together the cream of chicken soup, the milk, and 1/2 cup of the cheese in a medium bowl.
- When the pasta is cooked, stir the soup mixture into the pot. Heat just to a boil, then sprinkle with the remaining parmesan and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.62 Kcal (1284 kJ) | ||
| Calories from fat | 138.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.44g | 24% | |
|---|---|---|---|
| Cholesterol | 78.24mg | 26% | |
| Sodium | 816.68mg | 34% | |
| Potassium | 349mg | 7% | |
| Total Carbs | 9.6g | 3% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 31.02g | 62% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 392.4mg | 39% | |
| Amount Per 100 g | |||
| Calories | 127.49 Kcal (534 kJ) | ||
| Calories from fat | 57.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 24% | |
|---|---|---|---|
| Cholesterol | 32.53mg | 26% | |
| Sodium | 339.57mg | 34% | |
| Potassium | 145.11mg | 7% | |
| Total Carbs | 3.99g | 3% | |
| Sugars | 1.63g | 16% | |
| Dietary Fiber | 1.05g | 10% | |
| Protein | 12.9g | 62% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.2mg | 2% | |
| Calcium | 163.2mg | 39% | |
* 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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