Directions:
- Shred chicken and apply salt and pepper to it.
- Shred capsicum and carrot thinly.
- Peel and crush garlic to a paste.
- Heat oil in a non-stick pan and saute chicken till it browns.
- Remove from pan.
- In the same pan, saute capsicum and carrot on low heat for 5 minutes.
- Add crushed garlic and saute for a minute.
- Add chicken and chicken stock and cook till chicken is tender.
- Meanwhile cook the pasta in boiling salted water until al dente.
- Drain well and toss with chicken and pepper.
- Season to taste and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.08 Kcal (1533 kJ) | ||
| Calories from fat | 174.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.35g | 30% | |
|---|---|---|---|
| Cholesterol | 45.9mg | 15% | |
| Sodium | 189.19mg | 8% | |
| Potassium | 192.85mg | 4% | |
| Total Carbs | 32.21g | 11% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 15.82g | 32% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 19.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 228.44 Kcal (956 kJ) | ||
| Calories from fat | 108.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 30% | |
|---|---|---|---|
| Cholesterol | 28.64mg | 15% | |
| Sodium | 118.06mg | 8% | |
| Potassium | 120.34mg | 4% | |
| Total Carbs | 20.1g | 11% | |
| Sugars | 1.19g | 8% | |
| Dietary Fiber | 1.28g | 8% | |
| Protein | 9.87g | 32% | |
| Vitamin C | 2.4mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 9% | |
| Calcium | 12.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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