Recipe: Nutrition
High-Fiber
Low-Cholesterol
Low-Saturated Fat
Directions
Prep Time
15 minutes
Cook Time
2 hours
Ready in
2 hours 15 minutes
- Preheat oven to 325°F. Place chicken in a 13x9x2-inch baking pan; season to taste with salt and pepper. Place in oven; bake 20 to 25 minutes or until chicken is no longer pink. Transfer chicken to a work surface and shred coarsely with 2 forks. Reserve pan juices.
- Meanwhile, place tomatoes in a 6-quart Dutch oven, breaking tomatoes into chunks. Add marinara and 1 cup water. Add onion salt, garlic salt, basil, Parmesan, oil, and salt and pepper to taste. Place over medium heat.
- Add chicken and baking pan drippings; bring to boiling, stirring occasionally. Reduce heat to low; cook 1 1/2 hours or until tender. Adjust seasonings to taste.
- Cook pasta al dente according to package directions; drain well. Transfer to a large serving bowl. Add about one-fourth of the chicken-tomato sauce; toss to coat. If desired, dot with spoonfuls of ricotta and sprinkle with basil leaves. Serve immediately with remaining sauce on the side.
Nutritional Information
Serving Size
1
Per Serving
Calories 473, Calories Fat , Total Fat 6g, Saturated Fat 1g, Cholesterol 45mg, Sodium 883mg, Carbohydrate 71g, Protein 29g
Serving Size | 1 |
Calories | 473 |
Total Fat | 6g |
Total Fat (extra) | 11 |
Saturated Fat | 1g |
Saturated Fat (extra) | 9 |
Cholesterol | 45mg |
Cholesterol (extra) | 15 |
Sodium | 883mg |
Sodium (extra) | 37 |
Potassium | 627mg |
Carbohydrate | 71g |
Carbohydrate (extra) | 24 |
Fiber | 5g |
Fiber (extra) | 23 |
Sugars | 13g |
Protein | 29g |
Omega3 | 0g |
Vitamin A | 1139IU |
Vitamin A (extra) | 23 |
Vitamin C | 240mg |
Vitamin C (extra) | 400 |
Iron | 4mg |
Iron (extra) | 25 |