Pasta in a Chicken Sauce

5 Reviews
80% would make this recipe again

This meat sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).

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Preparation : 5 min Cooking : 15 min
440 calories/serving

Ingredients

160 g tortiglioni, or penne 2 1/4 cups
2/3 cup Chicken Sauce for Pasta 170 mL
2 tbsp pasta cooking water 30 mL
2 tsp butter, unsalted 9 g
2 tbsp Parmesan cheese [optional] 6 g
1 pinch salt [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, heat the chicken sauce for pasta in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained tortiglioni back into the pasta cooking pot, add the sauce and mix well. Sprinkle with Parmesan cheese if desired and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

440

Fat

11 g

17 %

Saturated 3.1 g
+ Trans 0.2 g

17 %

Cholesterol

40 mg

Sodium

290 mg

12 %

Carbohydrate

65 g

22 %

Fibre

4 g

17 %

Sugars

4 g

Net Carbs

61 g

Protein

19 g

Vitamin A

25 %

Vitamin C

9 %

Calcium

5 %

Iron

14 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium, Vitamin A
Good source of  :
Fibre, Magnesium, Niacin, Phosphorus
Source of  :
Calcium, Copper, Folacin, Iron, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E, Vitamin K, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 1
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

5 Reviews (5 with rating only) 80% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Poultry | Main courses/Entrées | High Fibre | Italian

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