Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
28
High
Nutrition per serving
Calories498.9 kcal (25%)
Total Fat15.8 g (23%)
Carbs54.5 g (21%)
Sugars5.2 g (6%)
Protein34.1 g (68%)
Sodium1175 mg (59%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 lbchicken breast
bone-in with skin
1celery rib
diced
1carrot
large diced
1onion
medium, diced
4 cupschicken broth
4 servingspasta noodles
rotini, bowtie, penne, or macaroni
1bay leaf
½ teaspoondried thyme
1 tablespoonall purpose flour
1 ½ tablespoonsfresh parsley
minced, or some sprinkles of dry
vegetable oil
1 cupwater
salt
pepper
Instructions
Step 1
Chop 1 onion, 1 celery rib, and 1 carrot (and parsley, if using fresh)
Cutting Board
Knife
celery rib1 
carrot1 
onion1 Step 2
Cook 4 servings pasta based on package instructions. Drain and leave aside.
Pot
pasta noodles4 servingsStep 3
Pat dry chicken, season w/ salt and pepper
chicken breast1 lbStep 4
Heat oil in pot, brown chicken, skin down ~6 mins, transfer to plate
PlatePotchicken breast1 lbStep 5
Add onion, celery, and carrot, to pot cook ~5 min
celery rib1 carrot1 onion1 Step 6
Stir in 1/2 teaspoon dry thyme and cook 30s. Stir in 1 tablespoon flour and cook 1 min. Whisk in broth.
dried thyme½ teaspoon
all purpose flour1 tablespoon
chicken broth4 cupsStep 7
Add chicken and 1 bay leaf. Bring to simmer, cook ~22 min. Flip chicken half way.
chicken breast1 lb
bay leaf1 Step 8
Remove and shred chicken with fork. Discard bay leaf. Stir in parsley, season with salt and pepper as needed. Serve with pasta.
Cutting Boardchicken breast1 lb
fresh parsley1 ½ tablespoonspasta noodles4 servingsNotes
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