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Chicken-Veggie Pasta

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Chicken Veggie Pasta
Chicken-Veggie Pasta
27 min
Intermediate
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37 15.3g / 37%
46 42.8g / 46%
17 16.9g / 17%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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African - style Easy Main course

Chicken-Veggie Pasta

(1)
27 Min
Intermediate
.

Nutrition Value

Carbohydrates
42,82 g
Energy
378,61 kcal
Total fat
15,32 g
Fiber
3,45 g
Protein
16,93 g
Saturated Fats
3,48 g
Sodium
856,65 mg
Sugars
3,47 g
Information per serving

Ingredients

6 Portions

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

,

ingredient_quantity
recipe ingredient
Chicken breast tenders, breaded, uncooked
0.5  tsp
Spices, pepper, black
2  tbsp
Vegetable oil-butter spread, reduced calorie
0.5 
Peppers, sweet, yellow, raw
0.5 
Poivron rouge
1  large
Onions, raw
0.5  cup
Carrots, raw
2  tsp
Ginger root, raw
2  Cloves
Garlic, raw
500  g
Pasta, cooked, unenriched, without added salt
1  tbsp
Soy sauce made from hydrolyzed vegetable protein
5 
MAGGI Cube 21 (100x4g) EHP Fort NG SP
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Tips & Tricks

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Instruction

27 Minutes

  • Step1

    5 Min
    Add one tablespoon of vegetable oil to a large skillet or wok and heat over medium high heat.

  • Step2

    5 Min
    Add chicken (in batches if necessary) and season with MAGGI Shrimp and pepper cook for 3 to 5 minutes or until cooked through.

  • Step3

    5 Min
    Remove from skillet, reduce heat to medium and add remaining tablespoon of oil to the skillet.

  • Step4

    1 Min
    Add onions, bell pepper and carrots and cook, stirring occasionally, just until crisp and tender then ginger and garlic and cook for an additional minute

  • Step5

    4 Min
    Add chicken back into the skillet and stir to combine.

  • Step6

    5 Min
    Add cooked spaghetti and toss till well combined.

  • Step7

    2 Min
    Serve and enjoy hot!!
Chicken-Veggie Pasta

Step1 of 7

Add one tablespoon of vegetable oil to a large skillet or wok and heat over medium high heat.

Chicken-Veggie Pasta

Step2 of 7

Add chicken (in batches if necessary) and season with MAGGI Shrimp and pepper cook for 3 to 5 minutes or until cooked through.

Chicken-Veggie Pasta

Step3 of 7

Remove from skillet, reduce heat to medium and add remaining tablespoon of oil to the skillet.

Chicken-Veggie Pasta

Step4 of 7

Add onions, bell pepper and carrots and cook, stirring occasionally, just until crisp and tender then ginger and garlic and cook for an additional minute

Chicken-Veggie Pasta

Step5 of 7

Add chicken back into the skillet and stir to combine.

Chicken-Veggie Pasta

Step6 of 7

Add cooked spaghetti and toss till well combined.

Chicken-Veggie Pasta

Step7 of 7

Serve and enjoy hot!!

Recipe PDF

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