Ingredients:
- 1 whole chicken, 31/2 to 4 lb, giblets and liver set aside for other use
- 1 rib celery, finely chopped
Directions:
- Boil whole chicken 1 hour until very tender and allow to cool. Remove skin and discard. Remove all meat and pull apart to thin shreds. Reduce broth to 1 cup.
- In a 6quart saucepan, heat butter until foam subsides. Add onion, celery and garlic and cook over medium heat until soft and golden brown. Add wine, tomato sauce and chicken stock and bring to a boil. Add shredded chicken meat and thyme and return to boil. Lower heat and simmer 1 hour until thick. Set aside.
- Bring 6 quarts water to boil and add 2 tablespoons salt. Drop pasta in water and cook until al dente. Drain well and toss into pan with sauce. Toss gently over medium heat until dressed and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 879.35 Kcal (3682 kJ) | ||
| Calories from fat | 313.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.8g | 54% | |
|---|---|---|---|
| Cholesterol | 1356.55mg | 452% | |
| Sodium | 1418.04mg | 59% | |
| Potassium | 1409.11mg | 30% | |
| Total Carbs | 26.59g | 9% | |
| Sugars | 9.41g | 38% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 84.56g | 169% | |
| Vitamin C | 89.1mg | 149% | |
| Vitamin A | 18.3mg | 609% | |
| Iron | 27.9mg | 155% | |
| Calcium | 83.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 119.81 Kcal (502 kJ) | ||
| Calories from fat | 42.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 54% | |
|---|---|---|---|
| Cholesterol | 184.83mg | 452% | |
| Sodium | 193.21mg | 59% | |
| Potassium | 191.99mg | 30% | |
| Total Carbs | 3.62g | 9% | |
| Sugars | 1.28g | 38% | |
| Dietary Fiber | 0.25g | 7% | |
| Protein | 11.52g | 169% | |
| Vitamin C | 12.1mg | 149% | |
| Vitamin A | 2.5mg | 609% | |
| Iron | 3.8mg | 155% | |
| Calcium | 11.4mg | 8% | |
* 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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