Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbs olive oil
- 4 cups sliced mushrooms
- 1 1/2 pounds boneless skinless chicken breast, cut into pieces
- 1/2 tsp salt
- 3 cloves garlic, chopped
- 3 cans 8 oz each tomato sauce
- 3/4 tsp red pepper flakes
- 1/4 tsp salt
- 1 pound large shell pasta
- 1/2 cup shredded ricotta salata
Directions
BRING A POT of salted water to boil.
Heat 2 tbs oil in a skillet.
Add mushrooms and cook 5 min.
Push the mushrooms to one side of the skillet and add the chicken and cook 7 min. or until cooked through. Season the chicken and mushrooms with 1/4 tsp salt. Remove chicken and mushrooms to a plate and reserve.
ADD the remaining oil and cook garlic 1 min.
Stir in tomato sauce, pepper flakes and remaining salt. Cook 2 min.
Return chicken and mushrooms to skillet and heat through.
Prepare pasta following package directions. Drain.
Add pasta to skillet and toss.
Serve immediately with ricotta.
MAKES 6 SERVINGS.