• low fat 2.36g 2.36%
  • low sat fat 0.75g 0.75%
  • low salt 100.39mg 0.10%
  • low sugar 1.33g 1.33%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Start cooking the pasta in a large saucepan of boiling water.
  2. Spray a non-stick frypan or wok with oil and heat. Cook the chicken over medium-high heat for about 5 minutes or until browned. Remove from the pan and set aside.
  3. Add the onion to the pan and cook over medium heat for 3 minutes or until soft.
  4. Add the garlic and cook for 1 minute more.
  5. Add the stock, tomatoes and tomato paste, and bring to the boil. Reduce heat slightly, and simmer for 5 minutes, stirring occasionally.
  6. Return the chicken to the pan and heat through. Season to taste.
  7. When the pasta is al dent? (cooked but still firm), drain and toss with the sauce to combine. Just before serving, stir the feta and basil into the sauce.
  8. Serve immediately with a green salad.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
410.07g
100.00g
Energy (kJ)
2300.60kJ
561.03kJ
Protein (g)
37.90g
9.24g
Total fat (g)
9.66g
2.36g
- Saturated fat (g)
3.09g
0.75g
- Polyunsaturated fat (g)
1.51g
0.37g
- Monounsaturated fat (g)
3.35g
0.82g
Cholesterol (mg)
73.20mg
17.85mg
Carbohydrate-available (g)
74.02g
18.05g
CarbohydrateSE (g)
73.76g
17.99g
- Sugars (g)
5.47g
1.33g
Water (g)
249.26g
60.79g
Dietary fibre (g)
5.61g
1.37g
Thiamin (mg)
0.20mg
0.05mg
Riboflavin (mg)
0.25mg
0.06mg
Niacin (mg)
7.15mg
1.74mg
Niacin equivalents (mg)
15.19mg
3.70mg
Vitamin C (mg)
19.32mg
4.71mg
Total folate (ug)
65.52ug
15.98ug
Total vitamin A equivalents (ug)
143.52ug
35.00ug
Retinol (ug)
32.80ug
8.00ug
Beta carotene equivalents (ug)
673.15ug
164.15ug
Sodium (mg)
411.68mg
100.39mg
Potassium (mg)
730.90mg
178.24mg
Magnesium (mg)
76.89mg
18.75mg
Calcium (mg)
111.69mg
27.24mg
Phosphorus (mg)
489.40mg
119.35mg
Iron (mg)
2.70mg
0.66mg
Zinc (mg)
2.02mg
0.49mg

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