Chicken Pasta Sauce

1. Sautee the spring onions till soft then add garlic and cook a while more, to prevent burning.

2. Add chicken in and cook till completely changed in colour. Add in broth and flour. Cook for 2 minutes.

3. Pour in the tomato puree and add your herbs and pepper. Cook and simmer for 3 minutes more, with the lid half on.

4. Season with the sugar and cook a further 1 minute.

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Nutrient	Quantity
Total fats	865.5579 g
Protein	3571.0842 g
Carbohydrates	1454.7491 g
Energy	28041.849 kCal
Fatty acids, total saturated 18:3 undifferentiated	8.4694 g
Water	78031.7414 g
Aspartic acid	26.0142 g
Calcium, Ca	6283.647 mg
Lutein + zeaxanthin	0.96 g
Fiber, total dietary	178.725 g
Carotene, beta	28687.8 g
Niacin	1850.427 mg
Vitamin A, RAE	3365.5 g
Arginine	7.7879 g
Riboflavin	43.0307 mg
Fatty acids, total saturated 20:1	8.16 g
Glutamic acid	72.6565 g
Sodium, Na	472382.848 mg
Fatty acids, total saturated 16:1 undifferentiated	48.641 g
Total lipid (fat)	865.5579 g
Manganese, Mn	167.5097 mg
Fructose	223.125 g
Proline	7.0919 g
Fatty acids, total saturated 16:0	188.3358 g
Sucrose	27.3764 g
Choline, total	8758.9375 mg
Sugars, total	744.8726 g
Serine	6.3688 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	49.5013 g
Fatty acids, total saturated 20:4 undifferentiated	0.4 g
Vitamin B-6	28.4527 mg
Selenium, Se	1855.4592 g
Ash	1506.9374 g
Fatty acids, total saturated 18:1 undifferentiated	317.953 g
Pantothenic acid	75.9756 mg
Phenylalanine	6.1331 g
Copper, Cu	102.8083 mg
Betaine	18.75 mg
Thiamin	7.1631 mg
Retinol	928 g
Methionine	2.8048 g
Iron, Fe	482.3482 mg
Carbohydrate, by difference	1454.7491 g
Phosphorus, P	49734.811 mg
Folate, total	4176.22 g
Tocopherol, gamma	22.5 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.04 g
Lycopene	2039437.5 g
Alanine	9.2205 g
Cholesterol	1116 mg
Valine	6.752 g
Fatty acids, total saturated 18:2 undifferentiated	170.283 g
Glycine	7.476 g
Glucose (dextrose)	229.6875 g
Fatty acids, total saturated 14:0	8.0416 g
Zinc, Zn	191.1059 mg
Isoleucine	6.5914 g
Fatty acids, total saturated 12:0	0.08 g
Fatty acids, total polyunsaturated	187.2323 g
Leucine	9.7714 g
Vitamin A, IU	50897.04 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.04 g
Folate, DFE	4176.22 g
Tryptophan	1.8614 g
Vitamin C, total ascorbic acid	1006.022 mg
Tyrosine	4.3797 g
Vitamin B-12	155.64 g
Vitamin K (phylloquinone)	318.852 g
Fatty acids, total saturated	254.1203 g
Histidine	4.484 g
Fatty acids, total monounsaturated	382.6342 g
Threonine	6.5597 g
Folate, food	4176.22 g
Vitamin E (alpha-tocopherol)	192.274 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.12 g
Magnesium, Mg	3757.2145 mg
Lysine	10.4373 g
Potassium, K	170479.324 mg
Cystine	1.9465 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Chicken	400 g	852	0.52	59.32
Spring onion	6	0	0	0
Tomato Puree	600	3562.5	841.875	19.6875
Rosemary	0	0	0	0
Oregano	0	0	0	0
black pepper	0	0	0	0
flour	2 tablespoons	72.285	15.8257	0.2804
Garlic Clove	2	8.94	1.9836	0.03
chicken broth	300	23436	567	786.24