Recipe · Dals, Vegetables, Gravies and Non-Veg · by Dr. Kajal Pandya Yeptho, GM, Dept of Nutrition & Dietetics, Medanta - The Medicity
Chicken Tetrazini
Good for dialysis, diabetics and post transplant in recommended portions. Potassium above 300 mg — check with dietician on incorporation.
On dialysisDiabeticPost-transplantp 45
Per serving
1 serving
Safe for your stage
Phosphorus82 mg
Potassium340 mg
Sodium98 mg
Protein20 g
Energy358 kcal
Sodium in salt is not included in above calculation
Ingredients
- Chicken breasts (boneless)200 g · 200 g
- Spaghetti100 g · 100 g
- Oil30 g · 2 tbsp
- Capsicum (mixed colours)75 g · 75 g total
- Mushrooms80 g · 4-5 mushrooms
- Onion (large)100 g · 1 large
- Garlic20 g · 5-6 cloves
- Basil leaves1.5 g · 5-6
- Tomatoes160 g · 4 medium
- Olive oil60 g · 4 tbsp
- Pepper powder2.5 g · 1/2 tsp
- Cheese (grated)65 g · 1/3 cup
Method
- 1Boil spaghetti in five cups of water with one tbsp oil and salt till al dente. Drain, refresh in cold water, add remaining 1 tbsp oil and mix gently so strands stay separated.
- 2Wash chicken breasts and cut into 1-inch pieces. Halve, de-seed and cut capsicum. Clean and slice mushrooms. Chop onion and garlic finely. Tear basil. Puree tomatoes.
- 3Heat 2 tbsp olive oil in a pan. Add onion, garlic and basil and saute 2-3 minutes. Add tomato puree, salt and pepper and cook on medium 5 minutes.
- 4Heat remaining oil in another pan; saute chicken, mushrooms and capsicums for 5 minutes. Preheat oven to 200°C.
- 5In a baking dish pour tomato sauce. Layer spaghetti on top, then chicken and vegetable mixture.
- 6Top with basil leaves and grated cheese. Gratinate uncovered for 5 minutes or till cheese is golden.
- 7Serve hot.
Sources
- KWF · Proprietary-with-permission · id kwf_chicken_tetrazini