Chicken Noodle Soup
Lemony Spinach Salad
Ingredients
- 1 (8-oz) pkg chopped onion, celery, and bell pepper mix
- ½ (10-oz) pkg shredded carrots, coarsely chopped
- 2 cloves garlic, minced
- ½ Tbsp olive oil
- 1 (32-oz) carton low-sodium chicken broth
- ½ tsp salt
- ¼ tsp pepper
- 4 oz spaghetti (preferably whole-grain)
- 1½ cups shredded rotisserie chicken
- 3 Tbsp pesto
Instructions
- Sauté onion mix, carrots, and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes. Add broth, salt, and pepper; bring to a boil.
- Add spaghetti and chicken; cook, stirring often, 6 to 8 minutes or until tender. Top each serving with 1 Tbsp pesto.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- ½ tsp Dijon mustard
- ¼ tsp sugar
- ⅛ tsp pepper
- 3 cups baby spinach
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, sugar, and pepper in a large bowl. Add spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
399
|
91
|
490
|
| Fat (g) | 13 | 9 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 30 | 1 | 31 |
| Carb (g) | 40 | 3 | 43 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 741 | 55 | 796 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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