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Servings: 1
45 g protein
50 g carbs
12 g fat
490 kcal

Instructions

  • Cook the pasta according to the package instructions. Drain and set aside.
  • Heat the oil in a large stock pot over medium heat and sauté onion, carrot, celery and fennel until soft.
  • Add chicken stock, bay leaves and chopped chicken and bring to a boil. Reduce the heat to low and let it simmer for 10 minutes.
  • Stir in pasta and adjust the seasoning. Remove from the heat.
  • Serve hot in a bowl.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 490 kcal

Calories from Fat 108


% Daily Values*


Total Fat 12 g

17.14%


Saturated Fat 1.73 g

7.21%



Polyunsaturated Fat 0.65 g



Monounsaturated Fat 3.34 g



Cholesterol 12 mg

4.8%



Sodium 427 mg

18.57%



Potassium 1240 mg



Total Carbohydrate 50 g

16.13%


Dietary Fiber 6.38 g

19.94%



Sugars 7.03 g

7.81%



Protein 45 g


Vitamin A 69.67%

Vitamin C 22.5%


Calcium 10.9%

Iron 15.38%


* Nutritional Values are estimated and may vary

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