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Spicy Chicken, Tomato and Spinach Spaghetti with Mushrooms and Feta

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

37.2g

Energy (kJ)

1203kJ

Energy (kcal)

286kcal

Carbohydrate incl. fibre (g)

8.6g

Carbohydrate excl. fibre (g)

6.3g

Sugar (g)

4.6g

Fibre (g)

2.3g

Fat (g)

12.4g

Saturated fat (g)

5.0g

Unsaturated fat (g)

4.7g

Monounsaturated fat (g)

3.3g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.0g

Cholesterol (mg)

22mg

Sodium (mg)

376mg

Salt (g)

0.94g

Vitamin A (IU)

3004IU

Vitamin C (mg)

17.9mg

Calcium (mg)

167mg

Iron (mg)

1.35mg

Potassium (mg)

470mg

Total

148.9g

4814kJ

1145kcal

34.4g

25.1g

18.3g

9.3g

49.5g

20.1g

18.9g

13.3g

5.6g

0.0g

89mg

1505mg

3.75g

12016IU

71.7mg

668mg

5.40mg

1879mg

  • 200 g durum wheat spaghetti
  • 15 ml sunflower oil
  • 10 ml crushed garlic
  • 1 onion, diced
  • 2.5 ml Robertsons crushed chillies (optional)
  • 400 g chicken fillet, sliced
  • 1 punnet (250 g) button mushrooms, sliced
  • 1 tin (410g) chopped and peeled tomatoes
  • 200 ml water
  • 1 sachet Knorr spaghetti Bolognaise Dry Cook-in-Sauce
  • 150 g washed, deveined and chopped spinach
  • ½ round feta cheese, crumbled