Puerto Rican Chicken and Butternut Squash
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 212.1
- Total Fat: 5.0 g
- Cholesterol: 42.6 mg
- Sodium: 1,672.8 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 4.6 g
- Protein: 15.6 g
View full nutritional breakdown of Puerto Rican Chicken and Butternut Squash calories by ingredient
Introduction
Puerto Rico's traditional chicken and veggies soup for heavy rainy days, or to nurture kiddos with the flu or a cold. Puerto Rico's traditional chicken and veggies soup for heavy rainy days, or to nurture kiddos with the flu or a cold.Number of Servings: 12
Ingredients
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8 liters of water
8 teaspoons sea salt
8 chicken tights without skin or bone.
1 green bell pepper sliced
1 onion sliced yelow
6 garlic cloves chopped
4 cups of butternut squash chopped into cubes
2 yellow potatoes chopped into cubes
1.5 frozen Edamame
1 link 4" chorizo thinly sliced
8 oz Bariila multigrain penne pasta
10 leaves of lettuce thinly sliced
1/4 cup fresh coriander chopped
Directions
Makes about 12 2 cups servings
In a large pan place all water, the chicken, salt, pepper, onion, garlic, chorizo and salt. Bring it to a boil and let it boil for 45 minutes. Then add the squash, potatatoe,edamame and coriander leaves. let it biol for 15 minutes. Add the pasta and let it boil for 15 more minutes. Finally add the letucce leaves, cover the pan, let it biol 30 seconds, and turn off. let it sit for 15 minutes. Serve and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user LADYANDREA2010.
In a large pan place all water, the chicken, salt, pepper, onion, garlic, chorizo and salt. Bring it to a boil and let it boil for 45 minutes. Then add the squash, potatatoe,edamame and coriander leaves. let it biol for 15 minutes. Add the pasta and let it boil for 15 more minutes. Finally add the letucce leaves, cover the pan, let it biol 30 seconds, and turn off. let it sit for 15 minutes. Serve and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user LADYANDREA2010.