Pasta in a Chicken Sauce

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0% would make this recipe again

This meat sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).

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Preparation : 5 min Cooking : 15 min
290 calories/serving

Ingredients

100 g tortiglioni, or penne 1 1/3 cup
1/2 cup Chicken Sauce for Pasta 125 mL
1 1/2 tbsp pasta cooking water 23 mL
1 tsp butter, unsalted 5 g
4 tsp Parmesan cheese [optional] 4 g
1 pinch salt [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, heat the chicken sauce for pasta in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained tortiglioni back into the pasta cooking pot, add the sauce and mix well. Sprinkle with Parmesan cheese if desired and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

290

Fat

8 g

12 %

Saturated 1.8 g
+ Trans 0.1 g

10 %

Cholesterol

30 mg

Sodium

190 mg

8 %

Carbohydrate

41 g

14 %

Fibre

3 g

11 %

Sugars

3 g

Net Carbs

38 g

Protein

13 g

Vitamin A

18 %

Vitamin C

7 %

Calcium

4 %

Iron

10 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Selenium
Good source of  :
Manganese, Phosphorus, Vitamin A
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Potassium, Vitamin B6, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives ½
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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