Directions:
- Boil water, salt and add pasta to start cooking.
- Heat the olive oil over medium heat. Add the onion, celery and carrot and saute 5-7 minutes. Add the garlic and saute one minute more. Add 1/2 tsp salt.
- Add the butter and flour to the pan and cook for two minutes, stirring constantly. Add wine and lemon juice to deglaze the pan and make thick sauce. Once reduced slightly and incorporated, add in chicken stock and stir to combine.
- Add the cooked chicken and frozen peas and warm through. Salt to taste.
- Drain the cooked pasta and add to the pan. Add the beaten egg and parmesan cheese and stir thouroughly for 2 minutes.
- If desired, add a touch of olive oil and lemon juice at the very end. Serve immediately.
- Note: Estimated 5 Weight Watchers Points per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 481.6 Kcal (2016 kJ) | ||
| Calories from fat | 202.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.49g | 35% | |
|---|---|---|---|
| Cholesterol | 69.38mg | 23% | |
| Sodium | 992.84mg | 41% | |
| Potassium | 517.65mg | 11% | |
| Total Carbs | 47.55g | 16% | |
| Sugars | 3.27g | 13% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 22.24g | 44% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.8mg | 16% | |
| Calcium | 91.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 190.85 Kcal (799 kJ) | ||
| Calories from fat | 80.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.91g | 35% | |
|---|---|---|---|
| Cholesterol | 27.49mg | 23% | |
| Sodium | 393.44mg | 41% | |
| Potassium | 205.13mg | 11% | |
| Total Carbs | 18.84g | 16% | |
| Sugars | 1.3g | 13% | |
| Dietary Fiber | 0.78g | 8% | |
| Protein | 8.82g | 44% | |
| Vitamin C | 1.9mg | 8% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.1mg | 16% | |
| Calcium | 36.2mg | 9% | |
* 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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