WHAT YOU'LL NEED
- 1 tablespoon oil
- 500 g chicken breast fillet, sliced
- 1 onion, sliced
- 1 cup sliced mushrooms
- 1 packet Continental Recipe Base Creamy Chicken Stroganoff
- 1¼ cups water
- 2 tablespoons sour cream
- 500 g large pasta shells
- ¼ cup fresh breadcrumbs
- 2 tablespoons finely grated Parmesan
- 2 tablespoons chopped parsley
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
812kcal
Energy (kJ)
3399kJ
Protein (g)
52.2g
Carbohydrate incl. fibre (g)
113.7g
Carbohydrate excl. fibre (g)
107.9g
Sugar (g)
9.9g
Fibre (g)
5.8g
Fat (g)
15.4g
Saturated fat (g)
5.3g
Unsaturated fat (g)
6.3g
Monounsaturated fat (g)
2.0g
Polyunsaturated fat (g)
4.1g
Trans fat (g)
0.0g
Cholesterol (mg)
99mg
Sodium (mg)
783mg
Salt (g)
1.96g
Vitamin A (IU)
186IU
Vitamin C (mg)
4.8mg
Calcium (mg)
197mg
Iron (mg)
2.74mg
Total
3249kcal
13596kJ
208.9g
454.6g
431.4g
39.7g
23.2g
61.4g
21.3g
25.1g
8.0g
16.3g
0.1g
396mg
3134mg
7.83g
744IU
19.2mg
789mg
10.96mg
Let's Get Cooking
- 1 Heat oil in a frying pan and brown chicken. Add onion and mushrooms and cook until tender.
- 2 Add Recipe Base and water and bring to the boil, stirring. Cover and simmer for 10 minutes, stirring occasionally.
- 3 Cook pasta according to pack directions and drain. Stir sour cream though the chicken and fill pasta shells with the mixture.
- 4 Place shells into a greased oven proof dish, sprinkle with breadcrumbs, Parmesan and parsley and brown under a hot grill.