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Alfredo with Roasted Red Capsicum, Chicken & Mushrooms

Cook up an Italian feast with our chicken alfredo recipe with roasted red capsicum and mushrooms. Serves 3-4 and ready in just 20 minutes.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 2 teaspoons olive oil
  • 400 g skinless chicken breast, trimmed and sliced
  • 2 cups sliced mushrooms
  • 1 pack Continental Pasta & Sauce Alfredo - Value Pack
  • 1¼ cups (310 mL) reduced-fat milk
  • 1 cup (250mL) hot water
  • 1 cup sliced roasted red capsicum

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

273kcal

Energy (kJ)

1145kJ

Protein (g)

30.0g

Carbohydrate incl. fibre (g)

22.1g

Carbohydrate excl. fibre (g)

19.5g

Sugar (g)

9.2g

Fibre (g)

2.7g

Fat (g)

7.5g

Saturated fat (g)

2.1g

Unsaturated fat (g)

4.1g

Monounsaturated fat (g)

2.8g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.1g

Cholesterol (mg)

71mg

Sodium (mg)

298mg

Salt (g)

0.74g

Vitamin A (IU)

1782IU

Vitamin C (mg)

69.3mg

Calcium (mg)

107mg

Iron (mg)

1.22mg

Total

1093kcal

4581kJ

120.0g

88.6g

77.9g

36.8g

10.6g

29.9g

8.4g

16.4g

11.3g

3.6g

0.3g

283mg

1192mg

2.98g

7128IU

277.4mg

428mg

4.90mg


  • 1 Heat olive oil in a large saucepan or fry pan and brown chicken and mushrooms.
  • 2 Add Pasta & Sauce, milk and water and bring to the boil. Simmer for 10 minutes, stirring regularly.
  • 3 Stir through the capsicum at the end of cooking.