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Ingredients
US|METRIC
4 SERVINGS
- 1 cup risoni (San Remo, no. 47)
- 2 Tbsp. extra virgin olive oil
- 1 brown onion (sliced into thin wedges)
- 3 cloves garlic (crushed)
- 4 sprigs thyme
- 3 cups chicken stock (reduced salt)
- 450 grams chicken tenderloin (free range, strips)
- 1 cup sugar snap peas
- 1/2 lemon (zest and juice)
- 2 cups baby spinach leaves (to serve)
- 1/4 cup Parmesan (grated from a block)
- sea salt
- black pepper
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium700mg29% |
| Potassium830mg24% |
| Protein33g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A35% |
| Vitamin C50% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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