Monday, February 25, 2019



  • 1 1/2 tablespoons canola oil 
  • 1 1/2 cups thinly sliced carrot 
  • 1 cup finely chopped onion 
  • 2/3 cup thinly sliced celery 
  • 2 cups water 
  • 1 (32-ounce) container unsalted chicken stock (such as Swanson) 
  • 1 teaspoon dried thyme or 3 fresh thyme sprigs 
  • 6 ounces whole-grain rotini (such as Barilla; about 2 cups) 
  • 8 ounces skinless, boneless rotisserie chicken breast, shredded 
  • 4 ounces skinless, boneless rotisserie chicken thigh, shredded 
  • 3/4 teaspoon salt 
  • 1/4 teaspoon black pepper

How to Make It
Step 1
Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.

Step 2
While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)

Step 3
Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.

Step 4
Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. 

Nutritional Information
  • Calories 273 
  • Fat 8.1g 
  • Satfat 1.2g 
  • Monofat 3.7g 
  • Polyfat 1.5g 
  • Protein 25g 
  • Carbohydrate 26g 
  • Fiber 4g 
  • Cholesterol 58mg 
  • Iron 2mg 
  • Sodium 618mg 
  • Calcium 56mg
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