Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Capsicum | 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
- 1 pack (800 g ) spaghetti noodles
- 1 L water
- 5 tbsp oil , divided
- 6 cloves garlic , crushed and minced
- 1 green capsicum , cut into 8 pieces
- 1 red capsicum , cut into 8 pieces
- 1 big onion , minced
- 100 ml cream
- 6 chicken fillets, cut into 2 cm pieces
- 25 g black pepper
- 2 tbsp salt
- 2 tbsp parsley
Directions
Bring the water to a boil in a pot. Add the spaghetti and 2 tbsp oil. Boil for 10 minutes, then drain the spaghetti, reserving some cooking water.
Boil the chicken in salted water until the color changes. Drain the chicken.
Heat the remaining oil in a non-stick skillet . Add and fry the garlic, capsicum, and onion.
Add the drained chicken, cream, black pepper, salt, and parsley. Stir until well-combined.
Add the spaghetti, and toss together until well-mixed.
Serve hot.