Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 large frying chicken, cut into serving pieces
- 1 tsp salt (optional)
- 1 tsp dried oregano leaves, crumbled
- ½ tsp white pepper
- 1 lb tomato sauce
- 2 cups chicken stock, hot
- 1 cup hot water
- ½ lb. fusilli pasta
- 2 tbsp Parmesan cheese
Directions
Preheat oven to 400°F.
Combine oil and lemon juice in a bowl and rub over chicken pieces.
Arrange chicken in the bottom of a 9 x 13 inch flameproof casserole or baking pan.
Season with salt, oregano and white pepper.
Bake 30 minutes, turning chicken pieces after 15 minutes.
Remove casserole from oven and transfer chicken to a platter.
Set aside.
Stir tomato sauce, stock and water into casserole dish and cook over medium high heat until mixture comes to a boil.
Stir in pasta and bring to a boil.
Add chicken pieces in a single layer.
Return to oven and bake another 30 minutes, until chicken is tender.
Serve sprinkled with cheese.
Category:Cathy's Recipes
Category:Mediterranean Meat Dishes
Category:Lemon juice Recipes
Category:Chicken Recipes
Category:Tomato sauce Recipes
Category:Chicken stock Recipes
Category:Fusilli Recipes
Category:Parmesan cheese Recipes