Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
25
High
Nutrition per serving
Calories462.8 kcal (23%)
Total Fat14.9 g (21%)
Carbs55.7 g (21%)
Sugars11.5 g (13%)
Protein26.6 g (53%)
Sodium258.7 mg (13%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1. Preheat your oven to 180°C (350°F) and prepare a baking tray. 2. Peel the red onion, carrots, capsicum, and tomatoes. Cut them into chunks. 3. Place the peeled vegetables on the baking tray and bake them in the preheated oven for about 20 to 25 minutes, or until they are soft. 4. Once the vegetables are cooked, transfer them to a blender. 5. Add the light cream cheese, chicken stock, water, and fresh basil to the blender. 6. Blend all the ingredients together until well combined and smooth. 7. In the meantime, cook the pasta according to the instructions on the packet. 8. Once the pasta is cooked, drain it and set it aside. 9. In a pan, combine the cooked chicken, pasta sauce, and cooked pasta. 10. Heat the mixture over medium heat, stirring occasionally, until everything is heated through. 11. Serve the dish with some additional fresh basil on top.
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