Articles & Recipes
Chicken and Vegetable Pasta
This recipe makes enough for 2 serves, one for a dinner and one for a lunch the nest day.
Ingredients
1 large diced chicken breast (200 grams)
½ diced zucchini (116 grams)
½ diced red capsicum (70 grams)
6 sliced mushrooms (85 grams)
1/2 cup sliced green beans (50 grams)
1 cup uncooked penne or spiral pasta (115 grams)
1 cup tomato based pasta sauce (250 grams)
Low fat feta cheese (40 grams)
Method
In a non stick pan or wok, cook chicken in a small amount of water until just browned.
Add vegetables and cook until just soft.
Meanwhile, cook 1 cup spiral or penne pasta.
When cooked, add some pre-prepared tomato based pasta sauce.
Add chicken and vegetable mix and stir to combine.
Heat through.
Sprinkle with crumbled low fat feta.
Serve half of the chicken pasta for dinner and take the leftovers to work for lunch tomorrow.
Serves : 2
Nutrients per Serve :
KJ 1900, Calories 455, Carbohydrates(grams) 57, Fat(grams) 6.1, Protein(grams) 40, Fibre (grams) 3