Peppered chicken pasta - collection 2001 pg 66

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 486.2
  • Total Fat: 13.6 g
  • Cholesterol: 138.2 mg
  • Sodium: 599.9 mg
  • Total Carbs: 44.9 g
  • Dietary Fiber: 0.3 g
  • Protein: 43.4 g

View full nutritional breakdown of Peppered chicken pasta - collection 2001 pg 66 calories by ingredient
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Submitted by: BECKYBOO08

Number of Servings: 3


    Chicken Thigh, 452 grams cut into strips
    Hard Salami, 50 grams cut into strips
    Green Peppers (bell peppers), 0.5 cup, chopped
    Carnation evaporated milk - Light & Creamy, 125 gram(s)
    MasterFoods - Wholegrain Mustard, 15 gram(s)
    San Remo - Large Spirals, 150 gram(s)


cook chicken until browned. Stir in the salami and capsicum. Add gorund black pepper. Cook for 5 mins.
Reduce heat and stir in the combined milk and mustard.
Add the pasta and toss to combine.
Cook until heated through.

Serving Size: 3 servings


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