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Yield: Serves 6
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RECIPE INGREDIENTS
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DIRECTIONS
In a large saucepan, heat the oil and cook the bell pepper, green onions and garlic for 2-3 minutes. Add the chicken and cook 2 minutes longer, or until the chicken changes color. Slice the mushrooms and add to the pan. Cook for 2 minutes.
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Stir in all of the remaining ingredients except the pasta and bring to a boil. Add the pasta, reduce the heat, and simmer for 10-15 minutes, or until the pasta is cooked and the chicken is tender. Add a little more water if the soup becomes too thick. Serve in warm soup bowls, garnished with coconut, green onions and cilantro.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Calories: | 384 |
Fat. Total: | 14g |
Carbohydrates, Total: | 20g |
| Cholesterol: | 91mg |
Sodium: | 267mg |
Protein: | 45g |
| Fiber: | 3g |
% Cal. from Fat: | 33% |
Fat, Saturated: | 0g |
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