Chicken and Mushroom Pasta
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 616.9
- Total Fat: 20.1 g
- Cholesterol: 43.4 mg
- Sodium: 99.7 mg
- Total Carbs: 72.5 g
- Dietary Fiber: 0.9 g
- Protein: 29.2 g
View full nutritional breakdown of Chicken and Mushroom Pasta calories by ingredient
Introduction
Made from leftovers, roast chicken and mushrooms with onion, wholegrain mustard, parsley and oregano. Filling and tasty. The listed amounts are half that made, giving a good sized portion; consider at least 0.75 this per person.For cooking instructions, Made from leftovers, roast chicken and mushrooms with onion, wholegrain mustard, parsley and oregano. Filling and tasty. The listed amounts are half that made, giving a good sized portion; consider at least 0.75 this per person.
For cooking instructions,
Number of Servings: 1
Ingredients
-
* *Pasta - dry weight (100% durum wheat semolina), 95 gram(s) (remove)
* *Chicken Roast No Skin :), 70 gram(s) (remove)
* *mushroom 1 cup sliced/pieces~70 gm raw, 0.5 serving (remove)
* *whole onion, raw (1 onion), 0.25 serving (remove)
* Olive Oil, 1 tbsp (remove)
* *Clove of Garlic, 1 serving (remove)
* Milk, 2%, 10 mL (remove)
* *Colemans Wholegrain Mustard, 5 gram(s) (remove)
* Parsley, dried, 0.5 tsp (remove)
* Oregano, ground, 0.25 tsp (remove)
Directions
Chop the onion medium to fine, fry in the oil on a medium heat until translucent. Add mushrooms (chunkily chopped is my preference) and cook until they begin to colour but before they shrink, stirring regularly, then add the chicken, cut or torn into strips. Add plenty of black pepper at any stage.
Meanwhile, place the pasta in boiling water (if using dry pasta; if you are using fresh this can wait until the mixture is just about ready).
As the chicken warms through add the herbs, and stir in.
Drain the pastas, and add to the chicken and mushroom mixture. Stir well, add the mustard and then the splash of milk (not too much, this just helps the pasta absord some of the flavour; if you're being naughty go for so cream or creme fraiche).
The liquid should reduce in a minute or two, serve immediately with the option of more black pepper and perhaps some grated parmegiano.
Number of Servings: 1
Recipe submitted by SparkPeople user PEZTER.
Meanwhile, place the pasta in boiling water (if using dry pasta; if you are using fresh this can wait until the mixture is just about ready).
As the chicken warms through add the herbs, and stir in.
Drain the pastas, and add to the chicken and mushroom mixture. Stir well, add the mustard and then the splash of milk (not too much, this just helps the pasta absord some of the flavour; if you're being naughty go for so cream or creme fraiche).
The liquid should reduce in a minute or two, serve immediately with the option of more black pepper and perhaps some grated parmegiano.
Number of Servings: 1
Recipe submitted by SparkPeople user PEZTER.