Tagliatelle with Scorched Veg and Roast Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tagliatelle tossed with roasted chicken, scorched tomatoes and peppers, and a creamy tomato sauce enriched with crème fraîche. Light but satisfying, with caramelized vegetables adding depth of flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 red pepper
- 1 yellow pepper
- 10 cherry tomatoes
- large pinch garlic salt
- large pinch salt and pepper
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- 300 g dried tagliatelle (gluten free if required)
- 5 sprays frylight or other 1-cal-per-spray oil
- 1 medium sized onion (peeled and chopped)
- 1 tsp light brown sugar
- 2 cloves garlic (peeled and crushed)
- 1 tbsp tomato puree/paste (usually gluten free, but best to check if required)
- 1 x 400g can chopped tomatoes
- 1 tsp worcestershire sauce (Lea and Perrins is gluten free)
- 1 tsp dried oregano
- 2 cooked chicken breasts* (chopped into large chunks)
- 4 tbsp half-fat crème fraiche
- Small bunch flat-leaf parsley (roughly chopped)
- Large pinch black pepper
- 2 tbsp grated parmesan
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
- 20m
- Cook
- 30m
- Sodium
- 410mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 922mg
- Calcium
- 167mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 410MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.