Chicken curry pasta
Serves: 4
Time to make: 25 mins , excludes making base mixes
Total cost: $27.00 / $6.75 per serve
(at time of publication)
Ingredients
- 250g pasta shells
- 1 portion Chicken curry mix (see tip)
- 1 portion Chargrilled vegetables (see tip)
- 100g rocket
- ⅓ cup oil-free sun-dried tomatoes
- fresh basil or fresh coriander
- freshly ground black pepper
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Instructions
1 Remove Chargrilled vegetables from freezer the night before. Place pasta on to cook in lightly salted water. Meanwhile, place chicken in a heated non-stick pan and cook for 4-5 minutes until cooked through and lightly golden. Keep warm.
2 Once pasta is cooked, drain reserving a few tablespoons water in the pan. Add Chargrilled vegetables with rocket, tomatoes and herbs. Toss to coat pasta evenly. Add chicken. Toss once more. Season and serve.
Variations
Make it gluten free: Use gluten-free pasta and check curry paste in Chicken curry mix is gluten free.
HFG tip
This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!
Nutrition Info (per serve)
-
Calories 481cal
-
Kilojoules 2010kJ
-
Protein 34g
-
Total fat 12g
-
–Saturated fat 3g
-
Carbohydrates 55g
-
–Sugars 8g
-
Dietary fibre 8g
-
Sodium 440mg
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Calcium 160mg
-
Iron 4.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
