Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.
Nutrition Facts (per serving)
150
Calories
7g
Fat
13g
Carbs
9g
Protein
