Rating: 5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 8
Adam Hickman
Recipe by Cooking Light November 2012

Gallery

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
26 mins
total:
26 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken thighs to pan; sauté 3 minutes on each side or until browned. Remove chicken thighs. Add onion, carrot, and miso to pan; sauté 2 minutes, stirring occasionally. Add wine; cook 1 minute, scraping pan to loosen browned bits. Chop chicken thighs into bite-sized pieces; return chicken thighs to pan. Tie twine around herbs to secure. Add herbs, stock, celery, and chicken breast to pan; bring to a boil. Reduce heat, and cook for 5 minutes. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and pasta; simmer for 2 minutes or until pasta is done. Discard herbs. Sprinkle with green onions.

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Nutrition Facts

287 calories; fat 4.7g; saturated fat 2g; mono fat 1.2g; poly fat 0.7g; protein 27.1g; carbohydrates 30g; fiber 3.1g; cholesterol 65mg; iron 2.5mg; sodium 549mg; calcium 60mg.
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