Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
25
High
Nutrition per serving
Calories505.3 kcal (25%)
Total Fat19.9 g (28%)
Carbs51.8 g (20%)
Sugars9.8 g (11%)
Protein30.3 g (61%)
Sodium1042.8 mg (52%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Dice the onion and garlic and slice the mushroom.
Step 2
2. Heat 1 tbsp olive oil in a large pan and add the onions and mushrooms. Fry for around 6-8 mins until softened.
Step 3
3. Add the diced garlic, 1/2 tsp salt, 1/2 tsp pepper, mixed Italian herbs and chilli flakes for a further 2 mins.
Step 4
4. Pour in the chopped tomatoes.
Step 5
5. Add the spinach and simmer on low for 10-15 mins until the sauce is thicker and the spinach is wilted down.
Step 6
6. Heat the other tbsp of olive oil in a pan and add diced chicken breast and season with 1/2 tsp salt, 1/2 tsp pepper and garlic granules.
Step 7
7. Fry for around 6 mins until crispy then set aside.
Step 8
8. Boil the pasta in salted water according to packet instructions.
Step 9
9. Pour the drained pasta into an oven proof dish. Top with the tomato mixture and chicken and stir all together until combined.
Step 10
10. Scatter over the grated mozzarella and place in the oven at fan 200 for 20 mins.
Step 11
11. Take out of the oven and serve into 4 portions.
Notes
6 liked
0 disliked
Delicious
Easy
Go-to
Kid-friendly
Makes leftovers
