Directions:
- Melt the butter in a Dutch oven over medium-high heat. Sprinkle the chicken thighs evenly with 1/2 tsp salt and 1/4 tsp pepper. Add the chicken thighs to the pan; saute for 3 minutes on each side or until browned. Remove the chicken thighs from the pan.
- Add the onion, carrot, and miso to the pan; saute for 2 minutes, stirring occasionally. Add wine; cook for 1 minute, scraping the pan to loosen browned bits.
- Chop the chicken thighs into bite-sized pieces; return chicken thighs to the pan. Tie twine around the herbs to secure. Add the herbs, stock, celery, and chicken breast to the pan; bring to a boil. Reduce heat, and cook for 5 minutes.
- Add the remaining 1/4 tsp salt, 1/4 tsp pepper, and pasta; simmer for 2 minutes, or until the pasta is done. Discard the herbs. Sprinkle with green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.06 Kcal (804 kJ) | ||
| Calories from fat | 105.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 18% | |
|---|---|---|---|
| Cholesterol | 31.97mg | 11% | |
| Sodium | 527.79mg | 22% | |
| Potassium | 280.81mg | 6% | |
| Total Carbs | 12.73g | 4% | |
| Sugars | 4.31g | 17% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 6.28g | 13% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 70.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 118.68 Kcal (497 kJ) | ||
| Calories from fat | 65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.22g | 18% | |
|---|---|---|---|
| Cholesterol | 19.76mg | 11% | |
| Sodium | 326.15mg | 22% | |
| Potassium | 173.53mg | 6% | |
| Total Carbs | 7.87g | 4% | |
| Sugars | 2.66g | 17% | |
| Dietary Fiber | 1.58g | 10% | |
| Protein | 3.88g | 13% | |
| Vitamin C | 3.7mg | 10% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 43.3mg | 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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