Neapolitan Pasta

Name: Neapolitan Pasta
Yield: 819 g
Ingredients: Tofu noodles 100 g; Tomato 120 ea; Boiled chicken breast 100 g; Orange bell pepper 40 ea; Yellow bell pepper 40 ea; Red bell pepper 40 ea; Onion 70 half (1/2 ea); Ghee butter 15 g; Light mayonnaise 15 g; Low-calorie tomato ketchup 225 g; Low-sugar oyster sauce 54 g

568 kcal

#slow aging #Mediterranean diet

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Ingredients

Main ingredients

Tofu noodles 100 g
Tomato 1 ea
Boiled chicken breast 100 g
Orange bell pepper 0.5 ea
Yellow bell pepper 0.5 ea
Red bell pepper 0.5 ea
Onion 1 half (1/2 ea)
Ghee butter 15 g
Light mayonnaise 15 g
Low-calorie tomato ketchup 225 g
Low-sugar oyster sauce 54 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 73.9 g 43%

Protein 44.92 g 26%

Fat 23.8 g 31%

Serving size 819g

Cooking steps

1

Boil the spaghetti noodles.
2

Slice the onion, bell peppers, and ham.
3

Heat oil in a pan and sauté the onion, bell peppers, and ham.
4

Add the boiled noodles and ketchup, then stir-fry together.
5

Season with salt and pepper.
6

Finish by sprinkling parmesan cheese on top.

Neapolitan Pasta

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