Directions:
- Heat 1 tblsp oil & add capsicum, zucchini & garlic, cook for 2 mins or until vegetables are tender.
- Heat remaining oil in a separate pan & add chicken pieces, cook 3-4 mins each side or until golden.
- Add stock, tomatoes and pasta, stir well & cover with a lid, cook over medium heat for 15 minutes.
- Add drained beans, tomato paste, mushrooms & capsicum mixture, cook uncovered for a further 5 mins or until casserole is hot, you may need to add a little water if sauce is too thick.
- Stir in chopped parsley & serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1527.95 Kcal (6397 kJ) | ||
| Calories from fat | 1092.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 121.43g | 187% | |
|---|---|---|---|
| Cholesterol | 305.14mg | 102% | |
| Sodium | 736.66mg | 31% | |
| Potassium | 1144.14mg | 24% | |
| Total Carbs | 67.52g | 23% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 43.91g | 88% | |
| Vitamin C | 23.7mg | 40% | |
| Iron | 2.9mg | 16% | |
| Calcium | 115.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 198.73 Kcal (832 kJ) | ||
| Calories from fat | 142.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.79g | 187% | |
|---|---|---|---|
| Cholesterol | 39.69mg | 102% | |
| Sodium | 95.81mg | 31% | |
| Potassium | 148.81mg | 24% | |
| Total Carbs | 8.78g | 23% | |
| Sugars | 0.96g | 30% | |
| Dietary Fiber | 0.24g | 7% | |
| Protein | 5.71g | 88% | |
| Vitamin C | 3.1mg | 40% | |
| Iron | 0.4mg | 16% | |
| Calcium | 15mg | 12% | |
* 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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