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4 Serves
78 Mins
In a large pot, bring water to a boil to prepare for steaming the pasta.
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SpanishVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
43 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
84 µg / 400 µgCalcium
116 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
147 mg / 420 mgPhosphorus
992 mg / 1,250 mgPotassium
1433 mg / 4,700 mgSodium
977 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
130 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
355 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Prepare the chicken and sauce base by sautéing minced garlic in olive oil in a large pot, then adding chicken pieces and simmering with water to create a flavorful broth.
Steam the Rechta pasta over the simmering chicken broth using a steamer basket until tender.
Season the broth with salt and black pepper to taste, ensuring the chicken is fully cooked.
Combine the steamed pasta with the chicken broth and serve hot, garnished with grated Parmesan cheese.
5
g29
g8
g
Japanese