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Cook the pasta in boiling water for 11-13 minutes until tender. Drain and return to the pan.
Meanwhile, heat the oil in a frying pan, and fry the chicken and chorizo for 5 minutes. Add the tomatoes, beans and peas, and cook for a further 2-3 minutes, until the chicken is cooked through with no pink meat. Season.
Toss the chicken mix into the pasta. Sprinkle with parsley.
Typical values per serving when made using specific products in recipe
Energy | 2,329kJ/ 553kcals |
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Fat | 16g |
Saturated Fat | 4.6g |
Carbohydrates | 59.1g |
Sugars | 4.3g |
Fibre | 13.3g |
Protein | 43.1g |
Salt | 1.2g |
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