Ingredients
- 6 tablespoons margarine
- 1 brown onion, finely diced
- 2 cloves garlic, finely diced
- 2-3 cups mushrooms, sliced
- 1 red capsicum, diced
- 1 green capsicum. diced
- 1/2 cup plain flour
- 1/4 teaspoon pepper
- 1 teaspoon paprika
- 750mL light evaporated milk
- 3 cups reduced salt chicken stock
- 1/2 cup light cream cheese
- 1kg skinless chicken breast
- 500g pasta e.g. bows or spirals
Method
Sauce and pasta
- Melt margarine in a large pot
- Add onion, garlic, mushrooms and capsicum; cook for 5 minutes
- Blend in flour, pepper and paprika; continue stirring; cook for 1 minute
- Gradually add milk and chicken stock, stirring constantly
- Cook for 8 minutes, stirring frequently
- Add cream cheese, cook for 2 minutes, stirring frequently
- Cook pasta in a large pot of boiling water until tender; drain well
- For chicken
– Place 2-3 litres of water in a saucepan, bring to the boil. Add chicken; return to the boil
– Reduce heat to low. Simmer, covered, for 15 minutes
– Remove from heat; stand chicken in liquid for 5 minutes; remove from liquid and dice - Combine sauce, pasta and chicken; gently stir.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 1315kJ | 434kJ |
| Protin | 28.9g | 9.5g |
| Total fat | 11.6g | 3.8g |
| Saturated fat | 4.0g | 1.3g |
| Carbohydrate | 22.5g | 7.4g |
| Sugars | 7.4g | 2.4g |
| Dietary Fibre | 2.4g | 0.8g |
| Sodium | 319mg | 1.5mg |
