Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
894
Calories
50g
Protein
17g
Fat
132g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 onion, chopped
- ½ cup chopped celery
- 2 cloves garlic, minced
- ¼ cup butter or margarine
- ½ cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon pepper
- 4 cups chicken broth
- 1 (10 ounce) package frozen peas
- 4 cups cubed cooked chicken
- =
Directions
1
In a large saucepan, saute onion, celery and garlic in butter until tender.
2
Add flour, sugar, salt, basil, pepper and broth; bring to a boil.
3
Cook and stir for 1 minute; reduce heat.
4
Add peas and cook for 5 minutes, stirring constantly.
5
Stir in chicken.
6
Pour into a greased 9x13 pan.
Recipe sourced from
fandom