Healthy Chicken Cacciatore Pasta Recipe
Ingredients
- 300 g wholemeal penne or spirals
- olive or canola oil spray
- 2 small skinless chicken breasts, cut into 2-3cm pieces
- 1 large brown onion, diced
- 2 cloves garlic, crushed
- 2 red capsicums, seeded and cut into 2-3cm pieces
- 400 g mushroom, sliced
- 2 x 400 g cans no-added-salt diced tomatoes with basil, onion and garlic
- 1/2 cup olive
- pepper
- 1 cup basil leaves, shredded
- sprinkle chilli flake, optional
- basil leaves, extra, to serve
Method
- Bring a medium-sized saucepan of water to the boil.
- Add pasta to boiling water and cook for 14 minutes until just tender, or according to packet instructions. Drain well and set aside.
- Place a large non-stick frypan on high heat and spray with oil. Add chicken and stir-fry for 2-3 minutes until browned, transfer to a plate and set aside.
- Reheat pan on high, spray with oil and cook onion for 3 minutes until softened, stirring often. Add garlic, capsicum and mushrooms and cook for a further 3 minutes. Stir through tinned tomatoes and olives, season with pepper and simmer for 5 minutes or longer if times permits.
- Add in chicken with any juices, basil and chilli flakes and heat for 2 minutes until cooked through, taking care not to overcook chicken.
- Mix cooked pasta through sauce and serve immediately topped with torn basil.
Healthy tip!
Chilli, lemon and herbs add flavour - great alternatives to butter and salt!
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 2177 kJ | 345 kJ |
| 520 Cal | 82 Cal | |
| Protein | 44.4 g | 7 g |
| Fat, total | 7.7 g | 1.2 g |
| — saturated | 1.1 g | 0.2 g |
| Carbohydrate | 58.4 g | 9.2 g |
| — sugars | 12.5 g | 2 g |
| Sodium | 1046 mg | 165.9 mg |
| Fibre | 16.8 g | 2.6 g |
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Comments (1)
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Love this dish it is so filling 😊
Marilyn Porter
Posted on: 12 Oct 18
