- ½ T olive oil
- ½ cup finely chopped onion
- 1 small can low-sodium tomato sauce
- 1½ cups no-salt chicken broth
- 2 cloves minced garlic
- ¼ tsp Mrs. Dash Chicken Grilling seasoning
- ¼ t basil
- 2 cup chopped spinach, cooked and drained.
- 1½ lbs boneless, skinless chicken thighs, (raw) cut into bite-sized pieces
- 6 oz dry rotini pasta
- in a heavy skillet, sauté the onion until soft
- Stir in tomato sauce, broth, garlic, Mrs. Dash, basil, and chopped spinach. Heat until boiling.
- Stir in chicken. Return to boiling. Cover and cook on medium low until the chicken is well done (approx 20 minutes).
- While the chicken is cooking, cook the pasta according to the package directions.
- Mix the chicken mixture with the drained pasta.
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 45 mg of sodium per serving implies that one serving of this recipe provides:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–3% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 4% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
