Ingredients1 h 50 m servings 670 cals
- Place chicken in large pot or Dutch oven and cover with water. Stud whole peeled onion with cloves and pierce with cinnamon stick. Place in pot with chicken. Stir in tomato paste. Bring to a boil, reduce heat, cover, and stew 60 to 90 minutes, until chicken is tender.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Layer pasta with Parmesan in a large serving bowl. Remove onion and pour chicken stock over pasta. Serve chicken pieces on the side.
Per Serving: 670 calories; 29.1 g fat; 49.9 g carbohydrates; 51.1 g protein; 180 mg cholesterol; 1114 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was just ok... nothing special and it even seemed to lack something but I don't know enough to know what's missing. I made the recipe exactly as written but I know in the past a close frien...
Pretty good...even the kids liked it...but a POUND of parmesan cheese? Around here, it's about $18 a pound!
Good stuff! My family said it reminded them of minestrone, but with cinnamon and cloves. I added green beans and a red bell pepper for color and veggies and it turned out very well.