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Prawn Pasta with Chicken Paprika
Prawn Pasta with Chicken Paprika
- Preparation Time: 30 minutes
- Yield: 2 servings
- Protein: 3 portions per serving
Instructions:
| Ingredient | Amount |
|---|---|
Chicken Paprika | |
Chicken breast, boneless and skinless | 200g |
Paprika | 10g |
Garlic, minced | 20g |
Salt | 2.5g / ½ teaspoon |
White Pepper | 10g |
Plain Flour | 100g |
Canola Oil (for frying) | 45ml / 3 tablespoons |
Prawn Pasta | |
Spaghetti | 200g |
Prawn | 200g |
Olive Oil | 40ml |
Button mushroom, drained and cut small piece | 60g |
Garlic, minced | 50g/10 cloves |
Chilli Padi, sliced | 4g/ 2 pieces |
Parsley, Chopped | 4g/ 1 stalk |
- Cut chicken breast into bite-size chunks.
- Season the chicken with salt, white pepper, minced garlic, and paprika. Coat the chicken with plain flour.
- Heat up canola oil in a hot pan and add in the chicken. Sear the chicken for 5 minutes or until cooked. Set aside.
- Blanch the spaghetti in boiling water for 10 minutes.
- Heat the pan, add in olive oil, garlic and button mushrooms. Cook till fragrant.
- Add in a bit of pasta water to cool down the pan.
- Add in the chilli padi and prawns, and mix well.
- Add in the spaghetti and mix well. Serve on a plate with paprika chicken and garnish with chopped parsley.
Healthy Tips
You can increase your fibre intake by additional low potassium vegetables such as spring onion and carrot.
- Nutrition content per serving: (Energy: 532kcal)
Carbohydrate:
66g
Sodium:
219mg
Protein:
31g
Potassium:
662mg
Total fat:
16g
Phosphate:
357mg
Recipe courtesy of ITE West College Student, Goh Kan Yan Benjamin & Lua Eng Chau Fadrick
