Ellen's curried pumpkin chicken supper soup with pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Curry powder 1 clove Garlic 2 slices (1" dia) Ginger Root 2 cup, chopped Onions, raw 1.50 cup, cubes Yams 12 oz Tyson boneless, skinless chicken breast 1 serving A Taste of Thai - LIte Coconut Milk - WHOLE can (398 ml) 1.75 cup Libbys 100% pure pumpkin, canned 40 grams Cilantro, raw 3 stalk, large (11"-12" long) Celery, raw 2 tbsp Extra Virgin Olive Oil 1.75 cup Del Monte Diced Tomatoes, No Salt Added 143 grams bentilia red lentil rotini 3 tbsp Coconut Flakes, Organic, Unsweetened
Onions, celery and garlic are sautéed gently in a little bit of oil.
Chicken also cooked in oil.
Add cans of tomatoes with enough water to rinse the cans
Add can of pumpkin puree, cubed sweet potatoes, ginger and curry.
Added 1 whole can of water
Simmer until veggies are tender (well-cooked tomatoes, yams).
Add red lentil pasta. Cook for a while until pasta is cooked.
Remove from heat add coconut milk, cilantro.
Serving Size: 6 servings
Chicken also cooked in oil.
Add cans of tomatoes with enough water to rinse the cans
Add can of pumpkin puree, cubed sweet potatoes, ginger and curry.
Added 1 whole can of water
Simmer until veggies are tender (well-cooked tomatoes, yams).
Add red lentil pasta. Cook for a while until pasta is cooked.
Remove from heat add coconut milk, cilantro.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 349.1
- Total Fat: 11.1 g
- Cholesterol: 32.5 mg
- Sodium: 183.7 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 10.8 g
- Protein: 22.0 g
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