Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Horseradish | 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
- 350g pasta (any shape)
- 175g frozen peas
- 175g cooked chicken, chopped into small chunks
- 1 tablespoon horseradish
- 1 tablespoon crème fraîche
- 1 tablespoon fresh parsley, chopped
- 1 pinch ground black pepper
Directions
Bring a large pan of water to a boil. Add a pinch of salt and the pasta. Stir once and cook for 10 to 12 minutes, or according to the instructions on the packet, until the pasta is cooked but still slightly firm in the middle.
About 2 or 3 minutes before the pasta is done, add the peas to the water to cook.
Drain the pasta and peas in a colander, then return to the pan. Add the chicken, horseradish, crème fraîche and parsley. Stir well to combine, and season with the pepper. Information: Add extra vegetables if you like, such as chopped red pepper and sweetcorn.
Put the pan back over a low heat and mix gently until everything is just warmed through. Divide evenly between 4 bowls and tuck in!