Baked Chicken Spaghetti
Inspired by techniques from NYT Cooking.
A creamy, cheesy baked spaghetti with poached chicken, soft vegetables and tomatoes with green chilli, baked until golden and bubbling.
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Method
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Why this label?
35.3 g protein for 527 kcal = 6.7 g per 100 kcal, so protein gives about 27% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 3.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 200 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan
- instant-read thermometer
- large frying pan or sauté pan
- large mixing bowl
- 23 x 33 cm baking dish
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 527 kcal |
| Protein | 35.3 g |
| Carbohydrate | 44.1 g |
| of which sugars | 6.6 g |
| of which free sugars | 0 g |
| Fat | 23.1 g |
| of which saturates | 12.7 g |
| Fibre | 3.6 g |
| Salt | 2.31 g |
Protein per 100 kcal
6.7 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
