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Chicken and Parmesan Spaghetti

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Chicken and Parmesan Spaghetti
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
957
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie957 kcal(46 %)
Protein58.46 g(60 %)
Fat55.28 g(48 %)
Carbohydrates51.72 g(34 %)
Sugar added0 g(0 %)
Roughage2.99 g(10 %)
Vitamin A453.97 mg(56,746 %)
Vitamin D1.06 μg(5 %)
Vitamin E0.77 mg(6 %)
Vitamin B₁0.58 mg(58 %)
Vitamin B₂0.83 mg(75 %)
Niacin29.46 mg(246 %)
Vitamin B₆0.86 mg(61 %)
Folate112.06 μg(37 %)
Pantothenic acid2.46 mg(41 %)
Biotin1.32 μg(3 %)
Vitamin B₁₂1.08 μg(36 %)
Vitamin C6.89 mg(7 %)
Potassium806.66 mg(20 %)
Calcium742.27 mg(74 %)
Magnesium122.1 mg(41 %)
Iron4.27 mg(28 %)
Iodine12 μg(6 %)
Zinc4.57 mg(57 %)
Saturated fatty acids24.94 g
Cholesterol175.24 mg
Author of this recipe:

Ingredients

for
4
servings
7 ounces
4 tablespoons
2 cups
sliced Mushrooms
¼ cup
2 cloves
garlic (finely chopped)
4
Chicken breasts (skinned and cut into chunks)
cup
1 cup
1 ½ cups
frozen peas
1 ½ cups
grated Parmesan

Preparation steps

1.
Heat the oven to 200ºC (180º fan) 400ºF, gas mark 6. Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions until al dente. Drain well and set aside.
2.
Meanwhile, heat the oil in a large pan and gently cook the mushrooms until browned. Remove the mushrooms from the pan and set aside. Add the butter to the pan and heat until just melted. Add the garlic, cook for one minute then add the chicken and cook gently until lightly browned.
3.
Pour in the wine, let it bubble and reduce to about half its volume then add the cream and peas, bring to a simmer and cook gently for 10 minutes. Return the mushrooms to the pan, season the mixture well then stir in the cooked spaghetti and transfer to an ovenproof dish.
4.
Scatter over the parmesan and bake in the oven for 10-15 minutes or until golden brown. Serve immediately.
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