Directions:
- Place first four ingredients in a pot. Add just enough water to cover the chicken.
- Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
- Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and 1/2 cup of reserved broth.
- Salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.31 Kcal (558 kJ) | ||
| Calories from fat | 47.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 8% | |
|---|---|---|---|
| Cholesterol | 61.8mg | 21% | |
| Sodium | 1445.68mg | 60% | |
| Potassium | 352.76mg | 8% | |
| Total Carbs | 3.06g | 1% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 19.32g | 39% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.9mg | 16% | |
| Calcium | 17.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 90.53 Kcal (379 kJ) | ||
| Calories from fat | 31.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 8% | |
|---|---|---|---|
| Cholesterol | 41.97mg | 21% | |
| Sodium | 981.75mg | 60% | |
| Potassium | 239.56mg | 8% | |
| Total Carbs | 2.08g | 1% | |
| Sugars | 0.92g | 5% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 13.12g | 39% | |
| Vitamin C | 6.7mg | 16% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.9mg | 16% | |
| Calcium | 11.9mg | 2% | |
* 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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