Chicken and Red Pepper Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti with chicken thighs, red peppers, mushrooms, and tomato sauce. Light and satisfying, with bright tomato and herb flavors. A weeknight dinner that's under 550 calories per serving.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10 sprays fry-light (or other 1-cal per spray oil)
- 500 g (17.5 oz) boneless chicken thighs (any skin and visible fat removed, cut into chunks)
- large pinch salt and pepper
- 1 large brown onion (peeled and chopped)
- 3 cloves garlic (peeled and minced)
- 1 red pepper (chopped (seeds discarded))
- 2 portobello mushrooms (sliced)
- 1 chicken stock cube (or 1 tsp bouillon for gluten-free)
- 2 tbsp tomato puree (paste for US)
- 1 tsp dried oregano
- 2 x 400 g (2 x 14 oz) tins chopped tomatoes
- 300 g (10.5 oz) dry spaghetti ((gluten-free if required))
- handful of small basil leaves
- 1/4 tsp chill flakes
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 722mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1040mg
- Calcium
- 91mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.