WHAT YOU'LL NEED
- 400 g lean chicken mince
- 1 egg yolk
- 2 teaspoons olive oil
- 1 pack Continental Macaroni Cheese Pasta & Sauce Value
- 1 cup (250 mL) reduced-fat milk
- 1½ cups (375mL) hot water
- 1½ cups frozen carrots, peas and corn
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
534kcal
Energy (kJ)
2235kJ
Protein (g)
36.1g
Carbohydrate incl. fibre (g)
58.3g
Carbohydrate excl. fibre (g)
53.2g
Sugar (g)
5.1g
Fibre (g)
5.0g
Fat (g)
18.5g
Saturated fat (g)
5.7g
Unsaturated fat (g)
11.5g
Monounsaturated fat (g)
8.1g
Polyunsaturated fat (g)
2.9g
Trans fat (g)
0.1g
Cholesterol (mg)
172mg
Sodium (mg)
707mg
Salt (g)
1.77g
Vitamin A (IU)
6573IU
Vitamin C (mg)
13.2mg
Calcium (mg)
149mg
Iron (mg)
2.44mg
Total
1601kcal
6705kJ
108.4g
174.8g
159.6g
15.3g
15.1g
55.5g
17.0g
34.5g
24.2g
8.6g
0.4g
517mg
2122mg
5.31g
19719IU
39.5mg
447mg
7.33mg
Let's Get Cooking
- 1 Mix chicken mince and egg in a bowl and form into 24 small meatballs. Heat olive oil and brown meatballs until almost cooked. Remove from pan and set aside.
- 2 Add Pasta & Sauce, milk and water and bring to the boil. Simmer for 10 minutes, stirring regularly.
- 3 Return meatballs to the pan and stir through frozen vegetables a few minutes before the end of cooking.