Directions:
- Heat oil in a large saucepan or stock pot over medium-high heat; add onion, garlic, green pepper and mushrooms.
- Sauté until vegetables are tender and mushrooms release juice, about 4 minutes.
- Add chicken and sauté until golden brown on all sides, about 5 minutes.
- Add basil, curry powder, salt and black pepper; stir to coat.
- Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes.
- Remove from heat and stir in parsley.
- Meanwhile, cook spaghetti according to package directions.
- Transfer spaghetti to four shallow bowls and spoon chicken mixture over top.
- Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving with a Points value of 8.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.87 Kcal (791 kJ) | ||
| Calories from fat | 53.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 9% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 663.42mg | 28% | |
| Potassium | 538.28mg | 11% | |
| Total Carbs | 10.85g | 4% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 25.23g | 50% | |
| Vitamin C | 32.1mg | 53% | |
| Iron | 1.3mg | 7% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 92.43 Kcal (387 kJ) | ||
| Calories from fat | 25.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 9% | |
|---|---|---|---|
| Cholesterol | 32.74mg | 22% | |
| Sodium | 324.68mg | 28% | |
| Potassium | 263.44mg | 11% | |
| Total Carbs | 5.31g | 4% | |
| Sugars | 1g | 8% | |
| Dietary Fiber | 0.88g | 7% | |
| Protein | 12.35g | 50% | |
| Vitamin C | 15.7mg | 53% | |
| Iron | 0.6mg | 7% | |
| Calcium | 17.8mg | 4% | |
* 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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