Yield
25
Portion Size
194 g / 6.8 oz
Category
Chicken
Featured Maple Leaf Product: Chicken Shawarma (Halal) (15154)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Shawarma (Halal) | 1.25 Kg | 2.8 Lbs |
| Artichokes, canned, drained | 150 g | 5.3 oz |
| Olives, Black, pitted | 150 g | 5.3 oz |
| Red Onions, diced | 200 g | 7 oz |
| Cherry Tomatoes | 1 L | 4.2 cups |
| Oregano, dried | 30 mL | 2 Tbsp |
| Garlic, minced | 45 mL | 3 Tbsp |
| Canola Oil | 15 mL | 1 Tbsp |
| Penne Pasta, uncooked | 600 mL | 2.5 cups |
| Water | 1.2 L | 5.1 cups |
| Cheddar Cheese, shredded | 600 g | 1.3 Lbs |
Method
- On the stove top, preheat a large and add canola oil, red onions, garlic and dried oregano. Saute onions until tender. Slice artichokes and black olives for the dish. Cook pasta in water until firm but cooked, drain and set aside for dish.
- In a large pan, gently combine the chicken, cooked pasta, onion saute, cherry tomatoes, black olives and artichokes. Top chicken and pasta mixture with a layer of blended cheese. Cover pan(s) with foil and bake in a preheated 350 F oven for 20 minutes or until the chicken has reached an internal temperature of 165 F (74 C). Uncover and bake another 10 minutes to brown the cheese as desired.
Suggested Accompaniments
Garnish with finely chopped parsley. Serve with garden vegetable or Caesar salad (not included in nutritional analysis).
Nutritional Info per 194 g / 6.8 oz
| Calories (40.0% from fat) | 178 kcal |
| Fat | 8.1 gm |
| Saturated Fat | 2.71 gm |
| Trans Fat | 0.002 gm |
| Cholesterol | 60 mg |
| Sodium | 484 mg |
| Carbohydrates | 9.5 gm |
| Dietary Fiber | 1.2 gm |
| Sugars | 2.3 gm |
| Protein | 17.8 gm |
| Vitamin A | 9 RE |
| Vitamin C | 5 mg |
| Calcium | 122 mg |
| Iron | 1.49 mg |
| Potassium | 124 mg |
| Phosphorous | 140 mg |