Try this Neilson chicken & roasted pepper fettuccine arrabbiata / 6 vegi arrabbiata recipe, or contribute your own.
Suggest a better descriptionmarinate the chicken legs garlic, chili, lemon zest, paprika and seaoning, min 4 hours ideally over night
sauce...
fry onions, garlic & pepper with olive oil adding the fresh chilli after 8 onions start to turn brown
Pour in the wine, reduce by half
add stock, tomatoes, tomato purée and thyme with some seasoning and pinch sugar
leave on low heat to cook and reduce
for vegetarians separate off some of the sauce add finely diced courgette and aubergine, grated carott and mushrooms
roast the chicken legs for 45 mins 180-200c
cook the pasta in heavy salted water
mix the cooked pasta with the sauce and serve with the chicken leg on top, garnished with parsley
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (400g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 165 | ||
Calories from Fat: 14 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 178.3mg | 6 % | |
Potassium 378.3mg | 10 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 11.6g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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