Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Water | not in our table | 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
- 200g casarecce pasta
- 300g cooked chicken
- 3 frresh sage leaves
- 1 small lemon
- ½ chicken stock cube
- 250ml boiling water
- Large knob of butter
- 1 dsp flour
- 2 tbsp crème fraîche
Directions
Cook the pasta according to packet instructions in plenty of boiling, salted water. Drain. The cooking time will neatly coincide with preparing the sauce.
Tear the chicken into bite-sized pieces. Chop the sage. Remove the zest from half the lemon and chop finely. Dissolve the stock cube in the boiling water and stir in 1 tbsp lemon juice, the zest and sage.
Melt the butter in a medium pan, stir in the flour to make a smooth paste.
Gradually add the stock, stirring constantly to make a thick, creamy sauce.
Simmer for 5 minutes, stir in the crème fraîche, taste, season with salt and pepper and add the chicken.
Stir the sauce into the drained pasta and serve with a lemon wedge and a little chopped parsley or chives
Category:Pasta Recipes
Category:Chicken Recipes
Category:Casarecci Recipes