Pasta in a Chicken Sauce

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This meat sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).

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Ingredients

??? gluten free/wheat free penne ???
??? Chicken Sauce for Pasta ???
??? pasta cooking water ???
??? butter, unsalted ???
??? Parmesan cheese [optional] ???
??? salt [optional] ???

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, heat the chicken sauce for pasta in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained pasta back into the pasta cooking pot, add the sauce and mix well. Sprinkle with Parmesan cheese if desired and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

370

Fat

10 g

16 %

Saturated 2.9 g
+ Trans 0.2 g

16 %

Cholesterol

40 mg

Sodium

120 mg

5 %

Carbohydrate

57 g

19 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

54 g

Protein

11 g

Vitamin A

25 %

Vitamin C

9 %

Calcium

4 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A
Good source of  :
Manganese, Phosphorus, Selenium
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Potassium, Vitamin B1, Vitamin B6, Vitamin D, Vitamin E, Vitamin K, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 1
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Poultry | Main courses/Entrées | Low Sodium | Italian

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