• low fat 2.58g 2.58%
  • low sat fat 0.58g 0.58%
  • low salt 71.20mg 0.07%
  • low sugar 2.62g 2.62%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Start cooking the spirals in a large saucepan of boiling water.
  2. Spray a non-stick frypan or wok with oil and heat. Cook the chicken over high heat for about 5 minutes or until browned. Remove from the pan and set aside.
  3. Reduce the heat to medium, add the mushrooms and spring onions to the pan and cook, stirring frequently, for 3 minutes or until soft.
  4. Put cornflour into a small bowl and gradually add 1/3 cup milk, stirring until smooth. Pour the remaining milk and chicken stock into the pan, then gradually add the cornflour mixture, stirring constantly. Keep stirring until the sauce boils and thickens. Season to taste.
  5. Stir the chicken mixture into the sauce and gently heat through. When the pasta is al dent? (cooked but still firm), drain and serve topped with the sauce.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
364.41g
100.00g
Energy (kJ)
2453.55kJ
673.29kJ
Protein (g)
41.28g
11.33g
Total fat (g)
9.40g
2.58g
- Saturated fat (g)
3.09g
0.85g
- Polyunsaturated fat (g)
1.54g
0.42g
- Monounsaturated fat (g)
3.34g
0.92g
Cholesterol (mg)
73.22mg
20.09mg
Carbohydrate-available (g)
80.96g
22.22g
CarbohydrateSE (g)
80.38g
22.06g
- Sugars (g)
9.57g
2.62g
Water (g)
195.00g
53.51g
Dietary fibre (g)
4.65g
1.27g
Thiamin (mg)
0.24mg
0.07mg
Riboflavin (mg)
0.74mg
0.20mg
Niacin (mg)
7.84mg
2.15mg
Niacin equivalents (mg)
16.61mg
4.56mg
Vitamin C (mg)
6.00mg
1.65mg
Total folate (ug)
81.76ug
22.44ug
Total vitamin A equivalents (ug)
50.66ug
13.90ug
Retinol (ug)
31.25ug
8.57ug
Beta carotene equivalents (ug)
119.74ug
32.86ug
Sodium (mg)
259.45mg
71.20mg
Potassium (mg)
815.36mg
223.75mg
Magnesium (mg)
79.87mg
21.92mg
Calcium (mg)
240.01mg
65.86mg
Phosphorus (mg)
687.64mg
188.70mg
Iron (mg)
2.02mg
0.55mg
Zinc (mg)
2.22mg
0.61mg

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This page has been produced in consultation with and approved by: Australian Institute of Sport

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