Sarah's creamy chicken with mushroom and peas, on spaghetti
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 570.4
- Total Fat: 21.6 g
- Cholesterol: 58.0 mg
- Sodium: 591.7 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 9.7 g
- Protein: 36.4 g
View full nutritional breakdown of Sarah's creamy chicken with mushroom and peas, on spaghetti calories by ingredient
Introduction
Creamy chicken pasta Creamy chicken pastaNumber of Servings: 3
Ingredients
-
Ingredients:
Cornflour 2tsp
Water, tap, half cup
*Thick Cream, Pura 1/4 cup
Mushrooms, fresh, 2 cup, sliced
Peas, frozen, 2 cup
*Tomatoes, 450g tin
Paprika, 1 tbsp
Chicken tenders, 250-300g
Whole Wheat Spaghetti, 2 cups
Garlic, 2 cloves
Directions
Serves 3,
1. Put a large pot of water on to boil, when boiling add peas and pasta cook 10-12mins. to taste.
2. Meanwhile, spray a large nonstick pan over medium heat. Cook chicken, season with salt and pepper. stirring, until it begins to brown, about 5 mins,use a wooded spoon to break the tenders into small pieces. Add garlic and paprika if desired..
Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Add tomatoes and bring to a boil.
Remove from the heat. Stir in cream.
3. Drain pasta and peas, return to the pan and sir through the sauce.
4. Add cornflour and water, return to boil and sauce thickens, take off heat and serve into three portions.
Great for a family of two and a lunch for the next day!
Number of Servings: 3
Recipe submitted by SparkPeople user SARAHBROWN1105.
1. Put a large pot of water on to boil, when boiling add peas and pasta cook 10-12mins. to taste.
2. Meanwhile, spray a large nonstick pan over medium heat. Cook chicken, season with salt and pepper. stirring, until it begins to brown, about 5 mins,use a wooded spoon to break the tenders into small pieces. Add garlic and paprika if desired..
Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Add tomatoes and bring to a boil.
Remove from the heat. Stir in cream.
3. Drain pasta and peas, return to the pan and sir through the sauce.
4. Add cornflour and water, return to boil and sauce thickens, take off heat and serve into three portions.
Great for a family of two and a lunch for the next day!
Number of Servings: 3
Recipe submitted by SparkPeople user SARAHBROWN1105.