Pasta with Mushrooms & Roasted Capsicum
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
42.3g
Energy (kJ)
1722kJ
Energy (kcal)
411kcal
Carbohydrate incl. fibre (g)
36.7g
Carbohydrate excl. fibre (g)
34.6g
Sugar (g)
9.6g
Fibre (g)
2.2g
Fat (g)
10.7g
Saturated fat (g)
5.0g
Unsaturated fat (g)
4.0g
Total
126.8g
5166kJ
1232kcal
110.2g
103.7g
28.7g
6.5g
32.0g
15.1g
12.0g
- 400 g skinless chicken breast, trimmed and sliced
- 3 cups halved button mushrooms
- 1 pack Continental Pasta & Sauce Four Cheeses Value Pack
- 1½ cups (375 mL) reduced fat milk
- 1 cup (250mL) water
- 1½ cups diced roasted capsicum
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped continental parsley
- 1 Heat oil in a large saucepan over medium high heat. Add chicken and mushrooms and cook for 8 minutes, stirring occasionally, until browned.
- 2 Stir in Pasta & Sauce, milk and water. Bring to the boil, stirring. Reduce heat to low and simmer for 10 minutes, stirring regularly until pasta is cooked and sauce has thickened. Stir through capsicum.
- 3 Transfer pasta to a serving dish. Sprinkle feta and parsley over pasta. Serve.