Pasta shells with poultry 

Pasta shells with poultry
342 kcal


Preparation:50 min
Ready in:50 min
1 serving contains (Percentage of daily recommendation)
Calories342 kcal(17%)
Protein17 g(34%)
Fat26 g(33%)
Carbohydrates12 g(5%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For servings

2skinless Chicken breasts
⅓ cupsolive oil
2 cupsPasta
5 ouncessmall button Mushroom
1small carrots peeled and julienned
1red peppers de-seeded and finely diced
¼ cupsdouble cream
1 tablespoonparsley chopped


1 Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2 Rub the chicken breasts with some of the olive oil and season well. Arrange on a baking sheet and roast for 20-25 minutes until springy yet firm to the touch and cooked. Remove when ready, transfer to a plate and leave to rest for 10 minutes, loosely covered in foil.
3 Meanwhile, bring a large pan of salted water to the boil and cook the pasta until 'al dente'; usually 8-10 minutes.
4 Heat the remaining olive oil over a medium-high heat in a frying pan and saute the mushrooms for 5-7 minutes, reducing the heat after 2 minutes, until soft.
5 Drain and transfer the pasta to a large saucepan. Slice the chicken breasts thinly into strips and add to the pasta. Stir in the carrot, mushrooms and pepper. Pour in the cream and stir well to just coat.
6 Finish by spooning into serving bowls and garnishing with the chopped parsley.


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