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Creamy Chicken with Vegetables and Noodles

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Total time: 20 minutes

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Serves 4

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5.9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 ½ cup - Noodles, egg, spinach, cooked


1 ¼ cup - Vegetables, mixed, frozen


6 tb - Spring onion, raw, finely chopped


1 tb - Oil, olive


1 container (170g) - Yogurt, Greek, plain, non-fat


1 ¼ cup - Soy milk, plain, low fat


200g - Chicken, rotisserie, bbq, breast meat   only, cube cut


½ tsp - Spices, garlic powder


¼ tsp - Pepper, black

UTENSILS

Non-stick saucepan, Cooking pot, Colander, Chopping board, Knife

INSTRUCTIONS

1. Boil the noodles according to the directions on the package. Drain and set aside.


2. Heat the oil in a non-stick saucepan over medium heat. Toss in the mixed vegetables and green onions. Sauté for 4 minutes until vegetables are crisp-tender.


3. Add the non-fat Greek yoghurt and soy milk gradually and stir until well blended.


4. Stir in chicken, garlic powder, salt and pepper. Simmer for 4 mins.


5. Add the noodles and toss until evenly coated.


6. Dish up and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 356g

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Energy (kcal)

246

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Carbs (g)

11.6

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Proteins (g)

28.3

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Fats (g)

8.4

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Fibre (g)

5.9

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