Chicken and tomato spaghetti
Ingredients
- 250g pulse spaghetti
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 400g shredded cooked chicken breast, skin removed
- 250g cherry tomatoes, halved
- 2 cloves garlic, crushed
- 2 x 400g cans no-added-salt diced tomatoes
- 2 tablespoons drained, sliced black olives, chopped, to serve
- ¹⁄³ cup chopped fresh flat-leaf parsley leaves, to serve
- 2 tablespoons grated parmesan, to serve
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Instructions
1 Cook pasta according to packet instructions. Drain.
2 Meanwhile, in a large frying pan, place 1 tablespoon olive oil and set over low heat. Add onion, celery and carrot and cook, stirring, for 10 minutes until onion is soft and translucent. Add garlic and cook for 30 seconds. Add fresh tomatoes and cook, stirring, for 2 minutes. Increase heat to high and add canned tomatoes and ½ cup water. Bring to the boil, stirring. Reduce heat to low and simmer for 10 minutes.
3 Add cooked chicken and cooked pasta to pan and toss gently to combine. Divide mixture among four serving bowls. Top with olives, parsley and parmesan to serve.
HFG tip
Pulse pasta is higher in protein and has a lower GI than regular wheat pasta. Plus it’s higher in fibre so keeps you full for longer and it’s gluten free.
Nutrition Info (per serve)
-
Calories 558cal
-
Kilojoules 2333.4kJ
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Protein 42.7g
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Total fat 15.2g
-
–Saturated fat 4.1g
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Carbohydrates 55g
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–Sugars 12.6g
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Dietary fibre 15.4g
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Sodium 301mg
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Calcium 124mg
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Iron 17mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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