Pasta with chicken & corn
300-375g spiral pasta
olive or canola oil spray
1 tsp minced garlic
6 green shallots, chopped
400-500g chicken breast fillets, sliced
150g button mushrooms, sliced
300-400g can creamed corn
100g sun-dried tomatoes (not in oil)
1/2 cup MAGGI Real Chicken Stock
1/2 cup ultra-light sour cream (10% fat)
Cook pasta according to packet instructions. Meanwhile, spray a non-stick frypan with oil and cook garlic, green shallots, chicken and mushrooms over medium-high heat for 15 minutes or until chicken is tender and cooked through. Add corn, sun-dried tomatoes and stock and simmer for 5 minutes. Remove from heat and stir through sour cream. Stir pasta through sauce and serve immediately.
| ANALYSIS |
High Fuel
4
|
Low Fuel
6
|
|---|---|---|
| Energy (kJ) |
2916
|
1611
|
| Protein (g) |
45
|
24
|
| Fat (g) |
14
|
8
|
| Carbohydrate (g) |
91
|
50
|
| Vitamin C |
Serves: 4-6
Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size
Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size
