Pasta in a Chicken Sauce

Pasta in a Chicken Sauce

This meat sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).

2 servings
Preparation 5 min
Cooking 15 min

440 calories per serving 


160 g tortiglioni, or penne   2 1/4 cups
2/3 cup Chicken Sauce for Pasta (Recipe)   170 mL
2 tbsp pasta cooking water   30 mL
2 tsp butter, unsalted   9 g
2 tbsp Parmesan cheese [optional]   6 g
1 pinch salt [optional]   0.1 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Cook the pasta.
  2. While the pasta is cooking, heat the chicken sauce for pasta in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained tortiglioni back into the pasta cooking pot, add the sauce and mix well. Sprinkle with Parmesan cheese if desired and serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (320g)


% DV*

* DV = Daily Value




11 g

17 %

Saturated 3 g
+ Trans 0.2 g

17 %


40 mg


280 mg

12 %


65 g

22 %


4 g

17 %


4 g


19 g

Vitamin A

25 %

Vitamin C

10 %


6 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: 3 servings
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info


Free :
Added Sugar
Source of :
Calcium, Copper, Folacin, Iron, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E, Vitamin K, Zinc
Good source of :
Fibre, Magnesium, Niacin, Phosphorus
Excellent source of :
Manganese, Selenium, Vitamin A

More info

This recipe is in the following categories: Pasta | Poultry | Main courses/Entrées | High Fibre | Italian

Chicken Sauce for Pasta

Chicken Sauce for Pasta

A healthier version of the traditional meat sauce.

750 ml (3 cups)
Preparation 30 min
Cooking 1 h


1 onions, finely chopped   200 g
1 carrots, finely chopped   100 g
2 cloves garlic, finely chopped    
1/2 stalk celery, finely chopped   35 g
1/2 tbsp butter, unsalted   7 g
1 tbsp olive oil   15 mL
360 g ground chicken, or ground turkey    
1/3 cup milk, partly skimmed, 2%   85 mL
1/3 cup white wine [optional]   85 mL
1 cup canned tomatoes (diced)   260 g
2 tsp tomato paste   10 mL
1 tsp dried oregano   1 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A food processor would make chopping the vegetables easier.


  1. Finely chop the onion, carrot, garlic, and celery.
  2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables, then cook until softened, 5-6 min, with some stirring. Add the chicken, then salt and pepper to taste. Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 min.
  3. Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min. Add the wine (optional), then cook, stirring frequently, until the wine has evaporated, about 3 min.
  4. Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 h. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and the beef very tender. (If you are using a pressure cooker, the cooking time is reduced to 15 min from the time it starts to spatter).


The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.

This recipe is in the following categories: Poultry | Sauces & Dips | Braise/Stew | Italian

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!